Fast Indian Chicken
Yield
8 servingsPrep
10 minCook
30 minReady
42 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
onions
chopped |
|
1 | cup |
scallions, spring or green onions
chopped |
|
½ | teaspoon |
garlic powder
|
|
2 | teaspoons |
vegetable oil
|
|
4 | cups |
chicken
skinned, cooked and diced |
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
to taste |
* |
3 | teaspoons |
curry powder
|
|
56 | ounces |
tomatoes, canned, whole, peeled
|
* |
2 | tablespoons |
worcestershire sauce
|
|
4 | tablespoons |
parsley leaves
chopped |
|
½ | cup |
golden raisins
optional |
|
4 | cups |
brown rice
cooked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
onions
chopped |
|
237 | ml |
scallions, spring or green onions
chopped |
|
2.5 | ml |
garlic powder
|
|
1E+1 | ml |
vegetable oil
|
|
946 | ml |
chicken
skinned, cooked and diced |
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
to taste |
* |
15 | ml |
curry powder
|
|
1618.4 | ml/g |
tomatoes, canned, whole, peeled
|
* |
3E+1 | ml |
worcestershire sauce
|
|
6E+1 | ml |
parsley leaves
chopped |
|
118 | ml |
golden raisins
optional |
|
946 | ml |
brown rice
cooked |
* |
Directions
Cook the onion, pepper and garlic powder in the oil until the onion is tender (about 3 minutes).
Add the remaining ingredients, except rice and cook over low heat for about 30 minutes.
Serve over rice.