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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My favorite Indian boy in the world (aka my b/f) improvised and created this curry chicken variation. When he made it for me, it turned out more heavy and creamy than his original, but I just love this creamy taste. Feel free to change/add the ingredients up, the important thing is the liquid and spice combos. I added potatoes the 2nd time I made it but it was hard to get it soft enough. Hope you enjoy it! Ingredients:
1 lb chicken breast, cut into bite sizes |
baby spinach (1 fresh bag or 1/2 of frozen box) |
1 red pepper, cubed pieces |
1 green pepper, cubed pieces |
1 medium onion, minced |
1 -4 your preference amount garlic clove, minced |
6 ounces chicken broth |
1/2 quart light cream |
8 ounces tomato sauce |
3 tablespoons curry powder |
salt and pepper |
Directions:
1. Lightly brown onion in large pan (or wok), then add minced garlic. Let it mix for flavor for a couple of seconds.
2. Add the spinach, red pepper, and green pepper. Fry till 75% done.
3. Add chicken broth, light cream, tomato sauce, and curry. Add salt and pepper as you test taste it.
4. Then add chicken pieces. Lower the heat, and cover to let the chicken cook for several minutes.
5. Serve over rice. :).
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