Curried Chicken a la Rachel
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Curried Chicken a la Rachel calories by ingredient
Introduction
This is easy as pie (actually, pie is hard, this is easy as ... well ... I don't know but it's easy to make). This is easy as pie (actually, pie is hard, this is easy as ... well ... I don't know but it's easy to make).Number of Servings: 6
Ingredients
-
3 boneless, skinless chicken breasts
2-3 tbls Madra's Curry Powder
2-3 tbls olive oil
1/2 large chopped red onion
2-3 tbls olive oil
1 cup of white wine
1 package white mushrooms
1/2 cup almonds (optional)
Tips
I serve this with Couscous. I cook mine in chicken broth or pour off the watery mixture the chicken created.
You could also serve this with sauted spinach or saffron rice.
Directions
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.