Zutaten für Curry Chicken With Pearl Onions
- White Pearl Onions
- Boneless Skinless Chicken Breasts
- Curry Powder
- No Salt Added Tomato Sauce
- White Wine
- Red Chili Paste
- 2 cloves minced garlic
- 3 tablespoons olive oil
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Zubereitung von Curry Chicken With Pearl Onions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts and cook until browned on both sides and cooked through (about 6-8 minutes per side).
- Remove chicken from skillet and set aside to cool slightly. Once cool, slice thinly.
- Add 1 tablespoon olive oil to the same skillet. Add 1 cup pearl onions and cook until softened, about 5 minutes. Stir in 1 tablespoon of green chili paste, 2 cloves minced garlic, and 2 tablespoons of your favorite curry powder. Cook for 1 minute more, stirring constantly.
- Cook until the onions are translucent and softened, about 5-7 minutes.
- Return the sliced chicken to the skillet. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and 1/2 cup dry white wine.
- Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
- Serve hot over rice or naan bread. Garnish with fresh cilantro (optional).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
3 g
Zucker
24g
Fett
6g
Kohlenhydrate
4g
