Chicken Curry With Ginger |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe has become a staple in my home. The crushed red pepper gives the dish some zing without being too spicy. Ingredients:
1 cup chopped onion |
1/4 cup bottled italian dressing |
1 tablespoon chopped peeled fresh ginger |
1/2 teaspoon dry crushed red pepper |
1/2 teaspoon curry powder |
1/4 teaspoon ground turmeric |
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
1/2 cup canned low sodium chicken broth |
Directions:
1. Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
2. Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper.
3. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side.
4. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes.
5. Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired.
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