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Spicy Curried Chicken With Tomatoes

Thrifty.Chef's picture
Ingredients
  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
  Paprika 1⁄4 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄2 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Dish: 
Curry
Ingredient: 
Chicken

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