Competitor's Chicken Curry

1 lb boneless, skinless chicken breasts, trimmed of visible fat and cut into 1 inch cubes
Salt, to taste
Ground black pepper, to taste
2 tsp EVO
1/4 cup chopped onion
1/4 cup chopped celery
2 cloves garlic, minced
2 tbsp whole-grain oat flour
1 cup low-sodium chicken broth
1/2 cup canned no-salt-added diced tomatoes in juice
1/2 tsp worcestershire sauce
1/2 to 1 tsp curry powder, to taste
1/8 tsp cayenne
1/4 cup chopped fresh cilantro leaves

Season the chicken with salt and black pepper.

Set a medium nonstick skillet over medium-high heat until a spritz of water sizzles on it. Add 1 tsp oil to the pan. Scatter the chicken pieces in the pan. Cook, stirring frequently, for 3-5 minutes, or until the chicken cubes are browned. Cook, lowering the heat slightly if needed, for 2-4 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate. Set aside.

Reduce the heat to medium. Add the remaining 1 tsp of oil to pan. Add the onion, celery and garlic. Cook, stirring occasionally, for about 5 minutes, or until just starting to brown. Stir in the flour until well combined. Add the broth. Cook, stirring constantly, for 4-5 minutes, or until thickened. Stir in the tomatoes, Worcestershire sauce, 1/2 tsp curry powder, cayenne, and the reserved chicken. Simmer for 2-3 minutes for the flavors to blend. Taste and add up to 1/2 tsp more curry powder, if desired. Turn off the heat and stir in cilantro.

Serve immediately.

Tastes great when served over brown rice.

Serving Size: Serves 4 (4 oz chicken per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user JPUFFETT.