Instructions: In a shallow dish, place the flour. In another shallow dish, combine bread crumbs, almonds, cilantro and curry powder; set aside. In another shallow dish, beat together egg and milk; set aside.

Cut chicken, lengthwise, into 1 inch-wide strips. Coat strips with flour, dip in egg mixture, then coat with almond mixture. Heat oil in a large skillet.

Carefully add strips to hot oil. Cook over medium heat for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Drain on paper towels.

Serve with yogurt dipping sauce.

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