Main Dishes, Poultry

Chicken Curry

  • 1 can Madras or vindaloo sauce
  • 2 pieces Boneless chicken breasts (cubed)
  • 1 Onion
  • 1 Green pepper, diced
  • 1 cup Mushrooms, fresh, chopped
  • 2 Potatos, cubed
  • 1 Apple, chopped, peeled
  • 1/4 cup Raisins, golden
  • 2 teaspoons Curry powder
  • 1 teaspoon Chili powder
  • 2 cups White Rice

    • Cut up chicken into cubes and place in large skillet with mushrooms, onions andgreenpeppers. Let cook gentley until chicken is just about cooked. Add the cubed potatoes, chopped up apple, raisins and the madras or vindaloo sauce, then addchili powder and curry powder. simmer on low heat until potato is done. Cook instant white rice while curry is simmering. serve or Rice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Allison Sharpe of New Glasgow, NS (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!