Monday, February 4, 2008

Chicken Curry

2 large boneless, skinless chicken breasts, cut in bite-sized pieces
2 TBSP tomato paste
1 onion, chopped
2 cups carrots, cut in bite-sized pieces
dash of red pepper or cayenne or chili powder (can be omitted)
2 tsp ground curry powder

In large skillet heat enough oil to saute onion and carrots. When carrots are lightly browned and almost tender remove from pan and set aside. Heat enough oil to brown chicken pieces and add chicken to pan. When chicken is mostly cooked, add curry powder, chili powder, and tomato paste. Add enough water for the thickness of the sauce you want. I add about 1/3 of a cup. Stir well. Return onion and carrots to the pan. Heat until carrots and chicken are done. Serve over white rice.

Serves: 4-5 servings.

*** My Notes: If you want the sauce thicker, bring to a boil and allow it to reduce BEFORE adding vegetables back in pan. This recipe can be stretched to feed more servings depending on what you serve with it and how much you enjoy curry. I usually serve a LOT of rice and a side of pineapple chunks.

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