| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables, Grains | Burmese | Burmese, Chicken, Tried | 4 | Servings |
INGREDIENTS
| 2 | c | Boned chicken |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Turmeric |
| 1 | tb | Cumin |
| 1/4 | ts | Black pepper |
| 1 | c | Sour cream |
| 1/4 | c | Vegetable oil |
| 1 | Tomato, thinly sliced | |
| 2 | sm | Yellow onion, sliced into rings |
| 1 | tb | White wine vinegar |
| 1 | lg | Bell pepper, seeded and chopped |
INSTRUCTIONS
1. In a bowl place chicken, salt, turmeric, cumin, black pepper and sour cream, mix well and let stand for 1 hour. 2. Heat the oil in a frying pan over medium heat, saute the chicken until almost tender, about 4 minutes. 3. Add the tomato, onion, vinegar and bell pepper, saute well for another 4-5 minutes until heated through. Serving Ideas : Basmati rice and curried veggies NOTES : Formatted by: L. Fulton Recipe by: Under the Golden Pagoda - Best of Burmese Cooking Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Lu <recipelu@geocities.com> on Mar 13, 1997
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