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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

West Indian style Curry Chicken (Homegrown p.306) Recipe

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This recipe for West Indian style Curry Chicken (Homegrown p.306) is from The Gibson Family Cookbook Project 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. ground cumin
1½ tsp. ground coriander
1 tsp. black pepper
½ tsp. salt
½ tsp. ginger
¼ tsp. cayenne pepper
1 lb. boneless skinless chicken breast cut into 1 in. chunks
1 Tbsp. canola oil
1 onion, chopped
2 cloves garlic, minced
1 med. potato, peeled and chopped into ½ in pieces
2 small tomatoes, chopped
1 med. carrot, scrubbed and thinly sliced
1¼ cups chicken broth

Directions:
Directions:
1. In a medium bowl, stir together spices; toss with chicken pieces and let stand for 15 min. or longer in the refrigerator.
2. in a large skillet over medium heat, add oil and onion, sautéing for 8 to 10 min. until lightly browned.
3. Add chicken pieces and garlic and cook until lightly browned, about 3 to 5 min.
4. Add potato, tomatoes, carrot and broth and bring to a boil; cover and simmer for 15 to 20 min. until chicken and vegetables are tender. Any leftovers can be covered and stored in the fridge for up to 3 days.
5. Serve over grain such as rice or quinoa.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
1 cup serving = 5 smartpoints

 

 

 

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