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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you enjoy. You can swap out for plain tomatoes and leave out the cayenne and it's still yummy. Use a large high sided skillet to contain spatters. I use my non-stick dutch oven. Pre-measuring everything helps. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
3 tablespoons curry powder |
1 teaspoon salt |
1 teaspoon ground cumin |
1/4-1/2 teaspoon cayenne |
1 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon fresh ginger, peeled and minced |
1 1/2 lbs boneless skinless chicken breasts (about 3) |
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained (such as rotel, or redgold brand) |
1/4 cup fresh cilantro, chopped |
2 (14 1/2 ounce) cans small whole potatoes, drained |
3/4 cup fat free sour cream, at room temperature |
1/4 cup raisins |
Directions:
1. Measure spices into a small bowl.
2. Place garlic, ginger and onion in another bowl.
3. Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
4. Add the spices; stir and cook for a minute or two until the spices become fragrant.
5. Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
6. Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
7. Add the chicken and cook 3 minutes, flipping the chicken occasionally.
8. Add potatoes, tomatoes with it's juice and cilantro.
9. Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
10. Remove from heat. Stir sour cream into sauce.
11. Serve immediately with hot rice and garnished with raisins.
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