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Spicy Curried Chicken

In Westmoreland, Tennessee, Daucia Brooks brings a little heat to supper time with this speedy meal-in-one. "Not all of my family members like to eat low-fat foods," she notes, "but they regularly request the dish."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 1-1/2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups cubed cooked chicken breast
  • 1-1/2 teaspoons lemon juice
  • Hot cooked pasta, optional

Directions

  • In a large nonstick skillet, saute peppers and onion in oil until tender. Add the curry, garlic, cumin, salt, ginger, paprika and cayenne; saute 1 minute longer.
  • Add tomatoes and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Stir in lemon juice. Serve with pasta if desired.
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Reviews

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Average Rating:
  • MBO'R
    May 24, 2013

    Very disappointing. Amount of tomatoes too much. Flavour good but family would not eat it due to ratio of tomatoes to other ingredients.

  • deskro
    Oct 16, 2009

    Make this frequently and keep forgetting to rate it and keep in my recipe box so I can find it more quickly. Serve it with jasmine rice rather than pasta and with some naan.