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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I can't remember where I got the recipe from, but I have altered it a bit over the years and smiplified it as well... I've had this recipe since I was in the 4th grade for a project I had to do on India... Ingredients:
4 boneless skinless chicken breasts (or 8 tenders) |
1/8 cup extra virgin olive oil |
1 onion (chopped) |
1 (14 ounce) can diced tomatoes (1 1/2 cup of freshly diced tomatoes) |
1/2 teaspoon ground ginger |
1 teaspoon garlic powder |
1 tablespoon curry powder |
1 1/2 teaspoons salt (do not exceed 1 1/2 teaspoon of salt) |
1/2 cup water |
1 teaspoon vinegar |
Directions:
1. Cut chicken into bite-size pieces, heat oil on med-high heat. Add cut chicken to oil and brown. Once browned, remove from heat and set aside.
2. In a seperate pan, on medium heat, mix onions, tomatoes, garlic, ginger, and curry. Cook for about 15 to 20 minutes.
3. Add chicken, water, and salt to tomato mixture and cover. Lower heat to simmer, and stir constantly. Cook for about 15 minutes.
4. Add vinegar and cook an additional 5 minutes.
5. Sprinkle some curry powder on top and plate with rice, or couscous.
6. ENJOY!
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