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8-10 boneless, skinless, checken breast
2 onions
5 peppercorns
1 small container plain yogert
salt, pepper and curry powder } all to taste
6 hard boiled eggs
1-1/2 cups jaomine rice
1 small can tomato paste (water)
Cut the chicken into bit size pisces; put in glass
bowl with yogurt, salt, pepper and curry powder (to
taste). Let marinate over night.
Total cooking time: 1-1/2 to 2 hours
On medum high with oil cook peppercorns until they
pop. Turn down to low and add diced onion; cook until onoin and peppercorns turn into a paste. Stir
occasionaly
Take 1/4 of the marinated chicken and drain off the
yogurt; cook in butter untill done. Add the other 3/4 of chichen (undrained) to the oinon and peppercorn
and cook untill done; then add tomato paste and
water( to disired thickness); let simmer.
While the chicken is simmering cook rice; follow the
directions on rice. Put some more curry powder in
water for rice.
When 1/4 of chicken and rice is done add the hard
boiled eggs; toss.
You can sever the 3/4 chichen on the side or on the
rice. For those who really like their food hot you
can put some dried chili flakes in the rice and
chicken.