Ingredients
1 cup plain yogurt2 tablespoons minced fresh cilantro1 tablespoon honeyCHICKEN:1 large egg1/2 cup 2% milk1 cup soft bread crumbs1/2 cup chopped almonds2 tablespoons minced fresh cilantro1-1/2 teaspoons curry powder1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch-wide strips1/4 cup all-purpose flour1/4 cup canola oil
Preparation
Mix yogurt, cilantro and honey. Refrigerate, covered, until serving.
In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture.
In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce.
