Chicken Curry

2 boneless skinless chicken breasts, cooked and diced, 2 C. Birdseye 7 veggie stir fry, 1C. yellow onion (diced), 1 -16 oz can diced tomatoes, 1 T Tomato paste, 1 T ground ginger, 2 T garlic, 1 T canola oil, 1 C water, 2 T curry powder (or more if you like it hotter!)

Cook 2 boneless, skinless chicken breasts and allow to cool. Dice into bite size pieces and set aside. In a large skillet, on medium heat, place 1 T canola oil and allow to heat. In the meantime, dice 1 C. yellow onion and crush 2 T garlic. Add onion to pan and saute until golden. Add garlic, saute for 30 seconds. Add the can of diced tomatoes and tablespoon of tomato paste. Fry for 3 minutes. Add ground ginger stirring to combine and add chicken and vegetables. Add the curry powder and 1 C. water. Stir until combined . Cover and bring to a simmer, for 15 minutes or until vegetables are tender. Serve with brown rice if desired. Makes 4 - 1.5 C servings

Number of Servings: 4

Recipe submitted by SparkPeople user WENDBUG34.