Spicy Curried Chicken With Tomatoes
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Medium, peeled and coarsely chopped|
|Sweet peppers||2 Medium, cored, seeded and chopped|
|Garlic||1 Clove (5 gm), peeled and minced|
|Ground cumin||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Curry powder||1 1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Cubed cooked chicken||2 Cup (32 tbs)|
|Fresh tomatoes/1 can 28 ounces tomatoes, sliced, with their juice||5 Medium, peeled and sliced|
|Lemon juice||1 1⁄2 Teaspoon|
1. Heat the oil in a heavy 12-inch skillet over moderate heat. Add the onion and green peppers, and cook covered, for 5 minutes, or until the onion is soft.
2. Add the garlic, cumin, cayenne pepper, paprika, curry powder, ginger, and salt. Reduce the heat to low and cook, covered, 8 minutes longer, stirring occasionally.
3. Put the chicken and the tomatoes with their juice into the skillet. Simmer, uncovered, for 10 minutes, or until the chicken is heated through and the liquid has thickened slightly.
4. Stir in the lemon juice. Serve with rice, noodles, or potatoes and with Baked Winter Squash.