2 pounds boneless, skinless chicken breasts
1/2 cup olive oil
1/4 cup lemon juice
4 cloves garlic, minced
1 tablespoon oregano
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon curry powder
1 cup uncooked long grain white rice
1 cup plain or vanilla yogurt
1 teaspoon California Blend garlic salt
salt and pepper to taste
Cut chicken into stir fry pieces and place in marinade dish or a large zipped locked bag. Combine oil, lemon juice, minced garlic and oregano. Mix well and pour over chicken. Cover and place in refrigerator for at least two hours. *
Combine chicken broth with salt and curry powder. Bring to a boil, add rice, cover, reduce heat to simmer and cook 20 minutes. Moisture should all be absorbed.
Combine yogurt with garlic salt and set aside.
Drain excess marinade, heat wok or skillet and add chicken. Salt and pepper chicken to taste. Stir fry until cooked through. Serve chicken over curry rice and top with yogurt sauce. Garnish with snipped parsley or sprigs of fresh parsley. Serves 6-8.
* NOTE: Marinade is great for grilled chicken. Do not cutup chicken breasts, place whole in marinade. Marinate several hours or overnight. Drain marinade and grill chicken over hot coals.