Bitsy's Kitchen. Curried Chicken Breasts

Curried Chicken Breasts
6 skinless boneless chicken breast halves (about 1-1/2 lb.) 2/3 cup plain nonfat yogurt 1 tsp. ground coriander 1 tsp. ground ginger 1 tsp. sesame seed 1/4 tsp. ground red pepper (cayenne)	1/8 tsp. ground turmeric 4 cloves garlic, crushed 3 large onions, thinly sliced 1 Tbsp. margarine Paprika 1 small cucumber

Place chicken in ungreased rectangular baking dish, 13 X 9 X 2 inches. Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and garlic; pour over chicken. Turn chicken to coat with marinade. Cover and refrigerate at least 4 hours, but no longer than 24 hours.

Heat oven to 350 degrees F.

Cook onions in margarine in 10 inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until onions are tender.

Remove chicken from baking dish; stir onions into yogurt mixture in baking dish. Place chicken on onion mixture. Sprinkle with paprika.

Bake uncovered about 1 hour or until juices of chicken run clear.

Cut cucumber lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken.

6 servings