Sunday, January 15, 2012

Indian Chicken Curry

This curry is a little different in that you don't use actual curry powder. A variation of this recipe was handed down to me by a good friend living in the middle east, and I added my own touch. I will have to say, it is easy to make, and has a unique taste. Serves 4.

4 chicken breasts, cubed
4 tbsps finely minced garlic
4 tbsps finely minced ginger
1 onion, chopped
1 bell pepper, chopped, your choice of color
1 can diced tomatoes
1 tsp tumeric
1/2 tsp chili powder
1/2 tsp red pepper flakes
1/2 cup sugar
2 tbsps flour dissolved in 1/2 cup water

Spray a pot with nonstick spray and saute the garlic and ginger together over high heat for a couple of minutes. Add the onion and bell pepper, and saute for another minute. Add the can of tomatoes, tumeric, chili powder, red pepper flakes and sugar. Mix together well. Finally add your chicken and coat well with the mixture. You can add a little bit more of the spices if you wish. Cover and set heat on medium. Let simmer for about 30 minutes.

After simmering, give it a good stir and add the dissolved flour. Mix everything together very well and cover again. Let simmer for about 5 minutes for everything to thicken.

Serve! Only 4 points a serving. It is oh so good!

Have some!

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