Spicy Curried Chicken
- 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
- 1. 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.
- 2. 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.
1-1/4 cups: 211 calories, 5g fat (1g saturated fat), 60mg cholesterol, 642mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.
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.
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.