Sunday, January 26, 2014

Quick Chicken Curry

Quick Chicken Curry

1 lb chicken tenderloins, cut into bite size pieces
1 tsp cumin
1 tsp curry powder
1 tsp ground ginger
1/4 tsp salt
Pinch of cayenne pepper
1 tsp olive oil
1/2 medium onion, diced
14 oz can diced tomatoes
1/3 cup chicken broth
1/2 tbsp hot red curry paste

Mix cumin, curry powder, ginger, salt and cayenne pepper in a bowl.  Add chicken pieces and stir to coat.  Heat oil in a large skillet until hot ( a drop of water added to the skillet will sizzle and splatter).  Add chicken and cooks until no longer pink, stirring often.
Add tomatoes, broth and curry paste.  Stir to mix well, heat through.

Serve over hot cooked rice.

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