Dianne Buckner's African Chicken Curry
Source of Recipe
Dianne Buckner from TV Guide
Recipe Introduction
"Thanks to today's busy lifestyles, everyone's looking for a quick and easy way to get the family dinner on the table. Dianne Buckner, mother of two and host of CBC's Venture, is no exception. But Buckner also says that she and husband, David, devote Sunday nights to family togetherness, which includes a special dinner with their children. This mild-tasting curry dish is one of Buckner's favorites, and it has earned a kid-tested seal of approval!"
List of Ingredients
2 tbsp vegetable oil 25 mL
1 large onion, coarsely chopped 1
1/2 cup green pepper, chopped 125 mL
1 tsp tumeric 5 mL
1 tsp chili powder 5 mL
1/2 tsp cinnamon 2 mL
1 pinch ground cloves
1 bay leaf, finely crumbled
freshly ground black pepper
1 1/4 lb boneless, skinless chicken breasts, cut into bite-size pieces 625 g
1 can (28oz) diced tomatoes 1 can (796 mL)
cooked basmati or long grain rice
Recipe
African curry, unlike Indian, isn't made with curry powder, but with blends of different spices. This version is mild enough for children to enjoy.
In a large saucepan, heat oil over medium-high heat. Add onion and green pepper; stir-fry until vegetables have softened. Add tumeric, chili, cinnamon, cloves, bay leaf and pepper to taste. Cook, stirring occasionally for 2 minutes. Add chicken pieces and stir-fry for 3-4 minutes or until chicken is partially cooked and well-coated with the seasonings. Stir in tomatoes and bring mixture to a boil. Reduce heat, cover and simmer for 20 minutes; uncover and cook approximately 10 minutes or until sauce thickens.
Serve over rice. Makes 4 servings. Per serving: 270 calories, 35 g protein, 9 g fat, 14 g carbohydrate.
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