Thursday, February 24, 2011

Tomato Curry Chicken

     I started out using a recipe from allrecipes (surprise, surprise) but I added lots of ingredients and ended up making it completely my own recipe.  Yay for inventing!  I love curry and I love feeling ethnically cultured while eating curry.  This recipe in particular is super healthy, chalked full of vegetables, so eat up!

2 c. couscous, uncooked
3 boneless, skinless chicken breasts, chopped into bite size pieces
1 can (10.75 oz) condensed tomato soup
3/4 c. chicken broth
1 can (14.5 oz) diced tomatoes 
3 red potatoes, chopped
1 zucchini, sliced
6 to 8 mushrooms, sliced
1/2 green pepper, chopped
1 onion, chopped 
3 Tbl. curry powder
1/2 tsp. basil
1/4 tsp. paprika
1/2 tsp. garlic powder
salt and pepper to taste

1.  Pre-heat oven to 350 degrees F. 
2.  In a large frying pan melt desired amount of butter OR heat olive oil (I used a combination of both). Combine potatoes, zucchini, mushrooms, green pepper, and onion in the frying pan and saute over medium-high heat for about 10 minutes.  Don't fry until they are all mushy, just soften them up a bit.  
3.  Add tomato soup, broth, diced tomatoes, curry powder, basil, paprika, garlic, salt, and pepper.  Mix and then simmer over low heat for about 5 minutes.  (As always, taste test and adjust spices to your liking.  And if by chance you added too much for your taste, you can always dilute with a bit of water).  
4.  While vegetable mixture simmers, chop the raw chicken and place in 9x13 baking dish.  Pour vegetable mixture over chicken.  Cover with tinfoil and bake for one hour in preheated oven. 
5.  During last 10 minutes of baking time, prepare couscous according to package directions.  You could use rice instead, but I recommend the couscous!  It's more adventurous and takes 1/4 of the time to prepare! 
** Feeds 4 adults

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