Chicken breast with tomato and curry (spicy but no salt added)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chicken Breast, no skin, 1200 grams - just over 2 pounds1 Italian plum tomato Canned whole tomatoes in tomato juice and herbs - 1/3 cup Olive Oil, 3 - 4 tbsp Onions, raw, 1 small Garlic, 4 cloves berbere (Ethiopian Hot Pepper Seasoning), 1 tsp or to taste Curry powder, 2 tbsp (or to taste)Italian seasoning (to taste)
Pour olive oil into a heavy pan (I used a traditional cast iron frying pan, and warm the oil. The add the onions and then garlic, allowing it to saute. Then cut up and add a plum tomato and let it soften, mashing it with a fork as it cooks. This is because the skin will help thicken the sauce. Then add your chicken breast. Sprinkle with the italian seasoning and turn periodically to brown. Cover and allow to cook gently, checking periodically to not burn. When the sauce begins to dry up, add some of the canned tomato with the juice and stir it about, mashing up or breaking up the canned tomaotes. Cover and allow the dish to simmer. It took me 40 minutes from start to finish as I chopped up items as I went along when needed.
Serving Size: 1200 grams - just over 2 pounds, made it do for 8 small servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ELDRICH.
Serving Size: 1200 grams - just over 2 pounds, made it do for 8 small servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ELDRICH.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 7.4 g
- Cholesterol: 88.2 mg
- Sodium: 139.8 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 1.0 g
- Protein: 35.7 g
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