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QUICK CURRIED CHICKEN Recipe

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This recipe for QUICK CURRIED CHICKEN is from Edna's Clippings, 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 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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