Hey there– How was your weekend?? I spend most the hours quilting away on a new baby quilt– so relaxing after a couple really busy weeks.
And we had this curry for dinner. Served it with the frozen garlic naan* from Trader Joe’s for a cozy warming supper at home. I think you might like it too…
INDIAN SPICED CHICKEN CURRY
1 cup white (or brown) rice
2 pounds boneless chicken breast
2 tab. olive oil
14 oz. can petit cut tomatoes
14 oz. can chicken broth
2 cloves garlic, minced
1 tsp. garam masala
1 1/2 tsp. curry powder
2 carrots peeled and cut into thin disks
1/2 cup red lentils
garnish: yogurt, cilantro
Put the rice on to cook according to the directions on the package.
Heat the olive oil in a large skillet or pot that has a lid. Cut the chicken breasts into smallish bite size pieces and then cook the 5 or 6 minutes in the hot oil until they are browned and cooked though. Remove the chicken from the pan and set aside.
In the same skillet, pour in the tomatoes, chicken broth, garlic, garam masala and curry powder. Bring it to a simmer and add in the carrots and lentils. Simmer for 15 minutes until the lentils and carrots are tender.
Add the chicken back into the skillet with the carrots & lentils. simmer 2 minutes more to heat the chicken through. Spoon the chicken over rice and serve it up hot!
* The frozen naan at Trader Joe’s is pretty good (not as good as sitting in an Indian restaurant, but better than the packaged naan in the bread aisle.