 |
| Photo courtesy of my Mac. |
Recently I went hunting for a new way to spice it up. It had been awhile since I'd broken out the curry powder, but that adds a whole new unusual flavor. I threw the cashews in just because I had some and they add a nice texture balance.
This is a nice skillet dinner with a different flavor that can be done in about 30 minutes.
Curry Cashew Chicken
1/2 cup Catalina Dressing
1 to 2 Tbsp. curry powder
3-4 boneless skinless chicken breasts, cut into strips
2 stalks celery, chopped (about 1 cup)
2 large carrots, thinly sliced (about 1 cup)
1/2 small onion, sliced
1/2 cup chicken broth
1 cup brown rice, cooked
1/2 cup cashews
2 tsp. ground ginger
optional - crushed red pepper flake if heat is desired.
Mix Catalina dressing and curry powder. Let set. Cut chicken into strips and pour dressing over chicken. Let marinade in fridge for at least 10 minutes.
Heat medium skillet with lid to medium high, add chicken. Add celery, carrots and onions, mixing well. Cook on medium-high heat 2 minutes, stirring. Add broth and bring to boil. Cover with lid slightly ajar and reduce heat, simmering for 5 minutes.
Add cashews and ginger, mixing well. Remove from heat and let stand 5 minutes before serving. Serves 4.
Note - can be made using 1-1/2 cups instant white rice and 1-1/2 cups chicken broth. Bring broth to boil, reduce heat and then add rice, cover and simmer 5 minutes. Continue with step 3.
0 comments:
Post a Comment