| 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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