Wednesday, March 16, 2011

Quick Cook 2 - Green Chili Chicken Curry

Let's say for just a second that you made the Apricot Chipotle Chicken and Vegetables last night and you made a ton of rice and quinoa because you knew it would save you time the next day.  What are you going to put on it?  You could opt for this really easy throw together meal:

Green Chili Chicken Curry

You will need:
2 small or 1 large boneless skinless chicken breast, thawed.
1 package prepared Mild Green Chili Curry (or whatever saucy prepared curry you like)  I but a lot of prepared curry at Target.  It is all natural, no preservatives, no unpronounceable things in it.  This particular package was Taste of India.  Warning, even though it says mild, it is made of chilis and there is a lot of heat to this particular curry.
Left over rice & quinoa

Slice the chicken up into smaller than bite sized pieces.  Dump the chicken and the whole pouch of curry into a sauce pan and heat over medium heat, stirring occasionally.  Once it begins to boil, turn it down and put a lid on it.  Set the timer for 15 minutes.

Don't forget to stir the curry occasionally.  When the timer goes off, check the chicken to see that it is cooked through.  If it is done, turn to lowest burner setting.  Place desired about of leftover rice in a bowl with a sprinkling of water and microwave 1 - 2 minutes or until heated through.  Serve curry and chicken mixture over rice and quinoa.  Done!  So easy it feels silly to call it a recipe, its more of just a suggestion.

For Ben and I it served 2 with only a tiny bit left over.  From defrosting the chicken to sitting down to eat, this entire meal took me less than 30 minutes.

Happy cooking!

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