Spicy Chicken Curry
Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 Catch a Fire Jalapeno Garlic cloves, minced
- 1 tablespoon Catch a Fire Curry Powder
- 1 teaspoon ground cumin
- 1-1/2 teaspoons ground red pepper
- 2 cups low-sodium chicken broth
- 3/4 cup lentils
- 28 ounces crushed tomatoes, liquid reserved
- 16 ounces spinach, drained
- 1/2 cup diced carrots
- 2 tablespoons fresh cilantro, chopped
Instructions:
- Heat Extravagonzo Roasted Garlic Culinary Oil in a Dutch oven over medium heat. Add onion, celery, carrots and Catch a Fire Jalapeno Garlic and saute for about two minutes.
- Add chicken and saute for five minutes or until browned. Add Catch a Fire Curry Powder, cumin and pepper; stir well to coat the chicken breasts. Add chicken broth, lentils and tomatoes and bring the mixture to a boil.
- Then, reduce the heat and simmer 20 minutes, stirring occasionally. Add salt and pepper to taste. Add in spinach and let simmer another five to eight minutes.
- Remove from the heat and stir in chopped cilantro.
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