Indian Curried Chicken, Southwest Style

Step 1 and 2:
1 Tbsp. olive oil
1 clove garlic, minced
1 pounds boneless, skinless chicken breasts, cubed

Step 3:
1 Tbsp. olive oil
1/2 large red bell pepper, diced
1/2 large green bell pepper, diced
1/2 medium onion, diced
4 oz. canned or fresh mushrooms, diced

Step 4 and 4a:
1.5 cups Bush’s black beans
1-15 oz jar Indian Curry Simmer Sauce (Patak’s)
1-10 oz can of Rotel diced tomatoes, drained
Hatch green chilies (optional)

Serve with rice or other mixed grains.

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