NOTES
• Because the curry needs to simmer one and a half hours, have the spices mixed together in a small container and the chicken cubed ahead of time to save time.
• From Cooking Light
INGREDIENTS
• 2 tsp curry powder
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• cayenne pepper to taste for desired level of spiciness (I would estimate that 1/2 tsp adds a mild spice while 2 tsp would make the dish fairly spicy)
• 1 bay leaf
• 1 1/2 tsp olive oil
• 1 1/2 lb skinless, boneless chicken breast cut into 1-inch pieces
• 1 large onion, sliced
• 1 1/2 tsp minced peeled fresh ginger
• 2 garlic cloves, minced
• 14 oz chicken broth
• 1 14.5-oz can diced tomatoes, undrained
• 2 c. cubed peeled sweet potato
• 3/4 c. canned chickpeas, rinsed and drained
• 1/2 c. frozen green peas
• 1 tbsp lemon juice (optional)
• Cooked rice
DIRECTIONS1. Combine the spices (through bay leaf) in a small bowl.
2. Heat oil in a large pot over medium-high heat. Add chicken to pan; sauté 5 min or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 min or until tender, stirring frequently. Increase heat to med-high, return chicken to pan. Cook 1 min, stirring occasionally.
3. Stir in ginger and garlic; cook 1 min, stirring constantly. Add curry powder mixture, cook 2 min, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.
4. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 min or until thoroughly heated. Remove from heat; stir in lemon juice if desired. Discard bay leaf and serve over rice.
No comments:
Post a Comment