Yield: 4 servings
1/2 cup plain yogurt
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons curry powder, divided
4 boneless, skinless chicken breasts
3 cups cooked rice (cooked in chicken broth), cooled
1 red pepper, chopped
1/2 medium purple onion, chopped
2 green onions, sliced
1/3 cup golden raisins
1/4 cup unsalted peanuts, chopped
1/4 cup Italian dressing
Combine yogurt, garlic, salt, red pepper and 2 tablespoons of curry powder, mixing well. Place chicken in mixture to coat. Cover and marinate 8 hours or overnight in the refrigerator. Broil chicken until done and chop. Combine remaining tablespoon of curry and all other ingredients. Add marinated chicken and mix well. Cover and refrigerate one hour before serving.
Recipe by The Tennessee Magazine. Photograph by Robin Conover.