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.

Curry Chicken Breasts over Rice

Curry Chicken Breasts
Another Quick Cooking recipe with my adaptations.

4 boneless, skinless chicken breasts
1 Tbsp canola oil
1/4 cup Worcestershire sauce
4 tsp chili sauce
2 tsp curry powder (can use less)
1 tsp garlic powder
1/4 tsp hot pepper sauce
1/3 cup chopped green onions
Hot cooked rice

If the chicken breasts are thick, pound to about 1/2 inch thickness. Heat the oil in a large skillet.  Add the chicken breasts and brown on both sides.
Meanwhile Worcestershire sauce, chili sauce, curry powder, garlic powder and hot pepper sauce together in a small bowl.   Spoon onto the browned chicken breasts and reduce heat. Sprinkle onions over the sauce.  Cover and let simmer for another 5 - 7 minutes or until chicken juices run clearn.
Serve over hot rice.  Spoon any residual juices in the pan over the rice.