Thursday, November 12, 2009

CHICKEN CURRY


My whole family LOVES this meal and it makes enough plus leftovers. When we makes this meal we plan to make it twice in one week to save money because most the the stuff you buy for it has double the amount you need anyway.

3 chicken breasts
1 Tbsp oil
Medium hot curry sauce mix (photo below)
1 cup frozen pea and carrot mix
1/2 onion, chopped
20oz can pineapple chunks, drained
2 cups water
1 cup Jasmin rice made with 1 1/2 cups water
Naan bread

1. Get rice going and then cut chicken into cubes and cook in oil over medium-high heat until done.

2. Add peas, carrots and onion, 2 cups water and curry, simmer until sauce thickens; about 10 minutes stir occasionally to help disolve curry.

3. Add pineapple chunks and stir in rice just before serving, mix it all together well.

4. Serve with a side of Naan bread (sprinkle Naan bread with water and broil on a cookie sheet for 5-7 minutes. Brush with olive oil just before serving.


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