Recipe - Spicy Curried Chicken
This is a great recipe to use up already cooked chicken. If you don't have chicken already cooked, it's easy to cook up some cubed chicken breasts while you are sauteing the green peppers and onion.
One word of caution. This recipe is a little on the spicy side. I like spicy food, but not food that is too hot, and I really enjoyed this recipe. If you do not like spicy food, you may want to omit the cayenne pepper altogether and reduce the curry powder by half to start.
This recipe is low in calories and fat and has a decent amount of fiber per serving as well, so it's a great dish to serve over egg noodles or rice for a more filling meal.
Makes 4 Servings
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 2 teaspoons Olive Oil
- 1 garlic clove, minced
- 1-1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 cans (14.5 oz) diced tomatoes, undrained
- 2 cups cubed cooked chicken breasts
- 1/2 teaspoon lemon juice
Saute green peppers and onions in oil until tender, but before they begin to turn brown. Add curry, garlic, cumin, salt, ginger, paprika, and cayenne. Saute 1 minute longer. Add tomatoes (juice and all) and chicken and bring to a boil. Reduce heat and simmer uncovered for 8-10 minutes. Stir in the lemon juice and serve.
1-1/4 cup = 1 serving
Tastes great over egg noodles or white rice.
A 3x5 card version of this recipe can be found here.