This simplest of curry sauces is a tangy and pungent mix of yogurt and curry powder. Rice is a fine accompaniment for sopping it all up.
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breast halves - cut into bite size pieces
- 1 cup water
- salt and pepper to taste
- 1 cup yogurt
- 1 teaspoon mild curry powder
Place chicken and water in a medium saucepan and simmer over medium low heat for about 15 minutes, until chicken is cooked through and no longer pink inside.
When water is almost reduced, season chicken with salt and pepper to taste. In a small bowl, combine yogurt and curry powder and mix together. Stir this mixture into saucepan until all chicken pieces are coated, then simmer for another 5 minutes to heat through and marinate.