Curried Chicken a la Rachel
- Number of Servings: 6
Ingredients
3 boneless, skinless chicken breasts2-3 tbls Madra's Curry Powder2-3 tbls olive oil1/2 large chopped red onion 2-3 tbls olive oil1 cup of white wine 1 package white mushrooms1/2 cup almonds (optional)
Combine into a large plastic zip-lock bag the following:
3 boneless, skinless chicken breasts cut into cubes or pieces to your choosing. Mix the curry powder and olive oil and pour over chicken.
Let the chicken marinate for at least 30 - 60 minutes. In a large skillet saute the onion in olive oil until they start to turn translucent then add chopped garlic for 30 seconds being careful not to burn it (it will be bitter if you do) add white wine and let alcohol cook off (a minute or two) add chicken (be sure temperature is med-high) add mushrooms (quartered) and salt and pepper.
In another large skillet (set on med-high) toast 1/4 cup of finely chopped almonds. After they have toasted about 3-4 minutes.
Combine into a large plastic zip-lock bag the following:
3 boneless, skinless chicken breasts cut into cubes or pieces to your choosing.
2-3 tbls Madra's Curry Powder - see picture below
2-3 tbls olive oil
Let the chicken marinate for at least 30 - 60 minutes
In a large skillet saute the following:
1/2 large chopped red onion
2-3 tbls olive oil
after onions have started to turn translucent add chopped garlic for a minute or too
be careful not to burn it (it will be bitter if you do)
add 1 cup of white wine and let alcohol cook off (a minute or two) add chicken (be sure temperature is med-high) add 1 package of mushrooms (quartered) salt and pepper.
In another large skillet (set on med-high) toast 1/4 cup of finely chopped almonds. Then set aside.
Then pour off the liquid that has accumulated in the chicken (for the couscous) and pour the chicken into nuts and continue to cook for at least 15 - 30 minutes.
3 boneless, skinless chicken breasts cut into cubes or pieces to your choosing. Mix the curry powder and olive oil and pour over chicken.
Let the chicken marinate for at least 30 - 60 minutes. In a large skillet saute the onion in olive oil until they start to turn translucent then add chopped garlic for 30 seconds being careful not to burn it (it will be bitter if you do) add white wine and let alcohol cook off (a minute or two) add chicken (be sure temperature is med-high) add mushrooms (quartered) and salt and pepper.
In another large skillet (set on med-high) toast 1/4 cup of finely chopped almonds. After they have toasted about 3-4 minutes.
Combine into a large plastic zip-lock bag the following:
3 boneless, skinless chicken breasts cut into cubes or pieces to your choosing.
2-3 tbls Madra's Curry Powder - see picture below
2-3 tbls olive oil
Let the chicken marinate for at least 30 - 60 minutes
In a large skillet saute the following:
1/2 large chopped red onion
2-3 tbls olive oil
after onions have started to turn translucent add chopped garlic for a minute or too
be careful not to burn it (it will be bitter if you do)
add 1 cup of white wine and let alcohol cook off (a minute or two) add chicken (be sure temperature is med-high) add 1 package of mushrooms (quartered) salt and pepper.
In another large skillet (set on med-high) toast 1/4 cup of finely chopped almonds. Then set aside.
Then pour off the liquid that has accumulated in the chicken (for the couscous) and pour the chicken into nuts and continue to cook for at least 15 - 30 minutes.
Nutritional Info Amount Per Serving
- Calories: 97.3
- Total Fat: 7.8 g
- Cholesterol: 6.9 mg
- Sodium: 9.1 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.2 g
- Protein: 4.9 g
Member Reviews