Ready In: About an hour?
Ingredients:
2 boneless skinless chicken breasts, cut into 1/2-inch chunks ($3.50)
1 teaspoon salt ($0.01)
1/2 teaspoon pepper ($0.01)
1 1/2 tablespoons vegetable or canola oil ($0.05)
2 tablespoons curry powder ($0.75)
1 1/2 teaspoons paprika (substitute cayenne pepper if you like it more spicy) ($0.02)
1/2 onion, diced ($0.20)
2 cloves garlic, crushed ($0.05)
4 potatoes, cut into chunks ($1.00)
1 (14 ounce) can coconut milk ($0.99)
1 (14.5 ounce) can stewed tomatoes ($1.00)
1 (8 ounce) can tomato sauce ($0.50)
3 tablespoons sugar ($0.04)
Basmati rice (cooked) ($1.50) (What is Basmati rice anyway? Just used normal stuff)
Directions:
Season chicken with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant, stirring to keep from burning. Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 3 to 5 minutes, until chicken is cooked on the outside (it will cook all the way through later). Add potatoes, coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve over rice.
Recipe Location:
http://frugalwifewealthylife.blogspot.com/2010/05/recipe-wednesday-janssen.html
REVIEW:
So good. I've always wanted to make curry:) The first time I made this... with Tianna and Travis... it didn't really feel like I made it because all I did was cut up the potatoes. So I made it again with a friend who is a celiac because it's 100% gluten free! WOOT! It wasn't quite as flavorful the second time, I think this is because we added more potatoes, but still good. YUM YUM.
Originally Posted: 7/26/2010
No comments:
Post a Comment