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QUICK CURRIED CHICKEN Recipe

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This recipe for QUICK CURRIED CHICKEN, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp oil
2 pounds, skinned, boned chicken breasts, cut into 1 inch cubes
1 green pepper, cut into stips
1 1/2 c chopped onion
water
2 c instant chicken bouillon
1 tbsp curry powder
2 medium cloves garlic, minced
1 c plain yogurt, blended with 2 tbsp flour
1 c pitted dates, halved or snipped
1 (4 oz) jar sliced pimientos drained
Hot cooked rice

Directions:
Directions:
In large skillet, heat oil over high heat. Add chicken; stir and cook 2 minutes, reduce heat to medium. Add green pepper and onion; stir and cook for 1 minute or until vegetables are tender-crisp. Remove chicken and vegetables with slotted spoon to serving bowl, reserving juices. Pour juices into measuring cup. Add water to measure 1 c liquid. Add liquid, chicken bouillon, curry powder and garlic to skillet; stir over medium heat until blended. Slowly add yogurt-flour mixture; cook and stir until thickened, about 1 to 2 minutes.

Return chicken and vegetables to mixture in skillet; simmer gently for 2 minutes. Add dates and pimientos; cook, stirring occasionally until hot. Serve immediately with hot cooked rice. Top with condiments, if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Condiments: chopped peanuts, chutney, chopped hard boiled eggs, and/or shredded coconut.

 

 

 

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