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4 Chicken Breasts, Skinless, Boneless
1½ tablespoon Vegetable Oil
1 cup Onion, Chopped
1 teaspoon Ginger, Freshly Grated
1 cup Yogurt
1 teaspoon Garlic, Minced
2 tablespoon Molasses
1 teaspoon Cornstarch
1½ teaspoon Curry Powder
5 ounce Peas, Frozen
Heat oil in skillet. Brown onion and chicken over medium high heat. Mix ginger with yogurt, garlic, molasses, cornstarch and curry powder. Stir yogurt mixture into chicken with the peas. Cover and cook over low heat 5 mins until peas and sauce are heated through.
1½ tablespoon Vegetable Oil
1 cup Onion, Chopped
1 teaspoon Ginger, Freshly Grated
1 cup Yogurt
1 teaspoon Garlic, Minced
2 tablespoon Molasses
1 teaspoon Cornstarch
1½ teaspoon Curry Powder
5 ounce Peas, Frozen
Heat oil in skillet. Brown onion and chicken over medium high heat. Mix ginger with yogurt, garlic, molasses, cornstarch and curry powder. Stir yogurt mixture into chicken with the peas. Cover and cook over low heat 5 mins until peas and sauce are heated through.
