This easy indian curry can be made as mild or spicy as you want it. Can be made vegan by removing the chicken. Makes a large batch, so have for dinner one night, and packaged for lunches throughout the week.
- diced boneless, skinless chicken breast
- red onion, diced
- 1/2 each red, yellow, green pepper
- red chili
- 19 fl oz can chick peas (lightly drained)
- 28 fl oz can diced tomatoes
- curry powder, to taste
- garam masala, to taste
- brown rice, cooked as directed
Using vegetable broth (instead of oil) cook the chicken breast until just lightly cooked through. Add curry powder and coat thoroughly. Remove from pan.
Add more broth to pan to prevent sticking and heat up. Add onion and cook until translucent. Add peppers and chili and cook for an additional minute. Add chick peas and tomatoes.
Add garam masala to taste. Let simmer for minute, then add rice and chicken. Mix thoroughly.
Can be served with whole wheat naan.
Heat vegetable broth and cook onion until translucent. Add curry powder and mix until well coated. Add peppers and chili… (rest of directions as above)
This recipe was developed by myself after having “Chicken Jalfrezi” in the Indian restaurants. I wanted something similar and this is the result. My preference is to have a stronger spiced dish, but it can be spiced to your own preference. Also try adding cauliflower or zucchini.