Curry Chicken

Last night I made a curry chicken dish from the Oxygen Collector’s Issue of Nutrition (Fall 2007) Magazine.  We both liked it, but thought it was a bit thick.  I think next time I’ll add some water or something to make it more of a sauce.  It just seemed to need some sort of liquid added to it.

I did add rice and we put the curry chicken over the rice.  I was surprised the recipe didn’t call for it to go over something (rice, pasta, etc…).

We’d make it again, but not anytime soon.  It wasn’t our favorite meal, but the flavors to it were nice to add to the mix of food we’ve been having lately.

Goodbody Chicken Curry

Serves 4

1 large onion, finely chopped
1.5 tsp minced ginger
2 tsp minced garlic
2 tsp ground coriander
3 tsp ground cumin
1 tsp chili powder
1/2 tsp curry powder
1/4 tsp turmeric
1 tbsp extra virgin olive oil or canola oil
4 chicken breasts, chopped
2 tomatoes, diced
Salt, to taste

Saute onion, spices and oil in a saucepan. Stir in chicken.

When chicken is nearly cooked through (about 6 minutes) add fresh tomato.

Finish cooking, about 3 minutes, stir and salt to taste.