Yummy Chicken Curry in a Hurry |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My boyfriend and I came up with this dish by combining several recipes and adding a few touches of our own. It is our favorite dinner to cook together. This curry may not be authentic , but it sure is yummy. It is a medium spicy curry and is much better than the local takeout place. I like to add various peppers out of the garden in addition to the bell pepper. Ingredients:
2 fresno bell peppers, diced (look like red jalapenos) |
1 teaspoon minced garlic (2 cloves) |
1 medium onion, diced |
2 tablespoons olive oil |
2 boneless skinless chicken breasts, cut into small, bite-sized pieces |
1/2 teaspoon brown sugar |
2 teaspoons chili powder |
2 tablespoons curry powder |
1 teaspoon cinnamon |
1/2 teaspoon cayenne pepper (optional, for extra heat) |
1 medium zucchini, halved and sliced |
1 roma tomato, cut into large hunks (or other low water variety) |
1 bell pepper, diced (i like orange best) |
1 cup chicken broth |
1/2 lb spinach, torn into bite-sized pieces |
Directions:
1. In a wok over medium-high heat, saute the garlic and Fresno peppers in the olive oil for 2-3 minutes.
2. Add the onion and saute until the onion just begins to caramelize (2-3 minutes).
3. Add the chicken and fry until lightly browned (approx. 5 minutes).
4. Add the brown sugar, chili powder, curry powder, cinnamon, and cayenne pepper (optional). Stir to coat chicken.
5. Add the zucchini, Roma tomato, bell pepper, and chicken broth. Stir. Cook uncovered for 10-12 minutes, stirring occasionally.
6. Stir in the spinach, and cook for 2 minutes until the spinach begins to wilt.
7. Serve over rice or couscous. Enjoy.
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