Tuesday, August 16, 2011

Chicken and Carrots with Curry

This recipe comes together quickly. It has gorgeous color, texture and flavor. Simple enough to whip up on a weekend. Fancy enough for weekend company.

Chicken and Carrots with Curry

5 tsp. extra virgin olive oil
1 lb. skinless boneless chicken breast cut into thin strips
1 onion sliced into thin strips
2 garlic cloves minced
3 carrots sliced into thin strips
1 cup of chicken broth
1 1/2 tsp. curry powder
1 tablespoon tomato paste
1 cup of fresh roma tomatoes seeded, and diced
salt to taste

Heat 2 tsp. of the oil in a saucepan and add chicken stirring until lightly browned and cooked through. Remove chicken from the pan and side aside. Add remaining oil to the pan the chicken was cooked in and add the onion. Cook onion until slightly softened. Add carrots, curry powder and garlic stirring for 1 minute. Stir in broth and tomato paste; bring to a boil. Cook until the carrots are crisp but tender about 3 minutes. Stir in chicken and tomatoes and cook until heated through. Season with salt to taste.

The onions, chicken, and carrots should all be similar in size when cut into thin strips. I love curry powder so sometimes I add more.

This is great served with brown rice!

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