Tomato chicken curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless; skinless chicken breasts, cut into bite size pieces |
| 2 | tablespoons | All-purpose flour |
| 2 | tablespoons | Olive oil |
| 1 | cup | Chopped onions |
| ½ | cup | Julienne-cut carrots |
| 2 | Cloves garlic; minced | |
| 1 | can | (8 ounce) tomato sauce |
| 1 | cup | Frozen peas |
| ½ | cup | Chicken broth |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | dash | Ground red pepper |
| ½ | pounds | Linguine or spaghetti; cooked and drained |
Directions
In large plastic food bag, combine chicken and flour. Shake to coat chicken thoroughly.
In large nonstick skillet, cook and stir chicken in oil until chicken just begins to brown; remove and set aside.
In same saucepan, cook and stir onions, carrots, and garlic until onions start to soften. Add cooked chicken and remaining ingredients except pasta; mix thoroughly.
Simmer, uncovered, 5 minutes until sauce thickens. Serve immediately over hot pasta.
Makes 4-6 servings.
source:
Posted to EAT-L Digest by Maria Ilagan <maria@...> on Apr 7, 1998