This dish is especially great because of the delicious sauce, which is so easy to make!
|1/4 cup all-purpose flour||1/2 cup milk|
|1 cup soft bread crumbs||1 1/2 pounds skinless, boneless chicken breast halves|
|1/2 cup chopped almonds||1/4 cup cooking oil|
|2 tablespoons snipped fresh cilantro & 2 additional tablespoons for sauce||1 carton (8 oz) plain yogurt|
|1 1/2 teaspoons curry powder||1 tablespoon honey|
Place the flour in a shallow dish.
In another shallow dish, combine breadcrumbs, almonds, cilantro and curry powder; set aside.
In another shallow dish beat together egg and milk; set aside.
Cut chicken, lengthwise, into 1-inch-wide strips.
Coat strips with flour, dip in egg mixture, then coat with almond mixture.
Heat oil in a large skillet.
Carefully add strips to hot oil.
Cook over medium heat for 10 to 12 minutes or until chicken is tender and no longer pink, turning once.
Drain on paper towels.
Serve with Yogurt Dipping Sauce.
Yogurt Dipping Sauce: Stir together yogurt, cilantro and honey; use immediately or cover and chill in the refrigerator until needed.
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