Indian Curried Chicken, Southwest Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Step 1 and 2:1 Tbsp. olive oil1 clove garlic, minced1 pounds boneless, skinless chicken breasts, cubedStep 3:1 Tbsp. olive oil1/2 large red bell pepper, diced1/2 large green bell pepper, diced1/2 medium onion, diced4 oz. canned or fresh mushrooms, dicedStep 4 and 4a:1.5 cups Bush’s black beans1-15 oz jar Indian Curry Simmer Sauce (Patak’s)1-10 oz can of Rotel diced tomatoes, drainedHatch green chilies (optional)
Step 1: In a large saucepan or skillet, heat 1 Tbsp. of olive oil and sauté the garlic about one minute
Step 2: Add diced chicken and sauté until meat is browned (about 5 minutes)
Step 3: Remove the chicken and heat another Tbsp. of olive oil. Add the mushrooms, diced peppers and onion and sauté about 2 minutes.
Step 4: Add the chicken cubes, Indian Curry simmer sauce, black beans, and diced tomatoes. Mix thoroughly
Step 4a: (Optional) Depending on how “Southwest hot” you want to make it, add the Hatch green chilies.
Step 5: Set the heat to a simmer. Cover and cook until chicken is done.
Makes 6 1-1/2 cup servings.
Serving Size: 6-1.5 cup servings
Step 2: Add diced chicken and sauté until meat is browned (about 5 minutes)
Step 3: Remove the chicken and heat another Tbsp. of olive oil. Add the mushrooms, diced peppers and onion and sauté about 2 minutes.
Step 4: Add the chicken cubes, Indian Curry simmer sauce, black beans, and diced tomatoes. Mix thoroughly
Step 4a: (Optional) Depending on how “Southwest hot” you want to make it, add the Hatch green chilies.
Step 5: Set the heat to a simmer. Cover and cook until chicken is done.
Makes 6 1-1/2 cup servings.
Serving Size: 6-1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 10.5 g
- Cholesterol: 48.3 mg
- Sodium: 841.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 5.4 g
- Protein: 20.8 g