This is one of my favorite ways to use cooked chicken or turkey, but sometimes you have chicken in the freezer too and this is an easy way to create a delicious, comforting meal on a cold winter’s night. If you are having friends or family over, you can supplement the meal with naan bread and some store-bought samosas to serve as appetizers.
Ingredients
2 tbsps. Canola oil
2 cups chopped yellow onions
3 garlic cloves, minced
2 tbsps. peeled and minced ginger
2 tbsps. curry powder
1 tsp. cumin
¼ tsp. cinnamon
2 tbsps. flour
1 cup plain yogurt
3 tbsps. Tomato paste
3 cups chicken broth
1 cup applesauce
3 lbs. skinless, boneless chicken breasts, cut into small bite sized pieces
10 oz. frozen peas
½ cup sour cream
½ cup unsweetened coconut milk
For serving
Chopped fresh cilantro
Cooked white basmati rice (I use Uncle Ben’s microwaveable packs!)
Mango chutney
Sliced bananas
Chopped fresh mango
Chopped cashews
Shredded coconut
1. Heat oil in a heavy Dutch oven over medium heat. Add onions and sauté until browned about 10-15 minutes. Add ginger and garlic and sauté for 1 minute. Add curry, cumin, and cinnamon, sauté until fragrant for another minute. Add flour, then yogurt, and tomato paste and whisk until sauce appears to be smooth for about a minute. Add broth and apple sauce and bring to a boil. Reduce heat and simmer for about 30 minutes.
2. Add chicken and peas to sauce and simmer until chicken is cooked through for about 5 minutes. Add sour cream and coconut milk and reduce heat to medium low. Stir until chicken is cooked through (do not boil) for about 5 minutes. Season with salt and pepper. Top with cilantro and serve with accompaniments.
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