Tomato chicken curry

1 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless; skinless chicken breasts, cut into bite size pieces
2 tablespoons All-purpose flour
2 tablespoons Olive oil
1 cup Chopped onions
½ cup Julienne-cut carrots
2 Cloves garlic; minced
1 can (8 ounce) tomato sauce
1 cup Frozen peas
½ cup Chicken broth
½ teaspoon Curry powder
½ teaspoon Salt
¼ teaspoon Black pepper
1 dash Ground red pepper
½ pounds Linguine or spaghetti; cooked and drained

Directions

In large plastic food bag, combine chicken and flour. Shake to coat chicken thoroughly.

In large nonstick skillet, cook and stir chicken in oil until chicken just begins to brown; remove and set aside.

In same saucepan, cook and stir onions, carrots, and garlic until onions start to soften. Add cooked chicken and remaining ingredients except pasta; mix thoroughly.

Simmer, uncovered, 5 minutes until sauce thickens. Serve immediately over hot pasta.

Makes 4-6 servings.

source:

Posted to EAT-L Digest by Maria Ilagan <maria@...> on Apr 7, 1998

Related recipes