Curried Chicken with Tomatoes

10 minutes Prep Time
30 minutes Cook Time
6 Servings

This chicken dish has traditional curry flavor with a few twists. We added diced tomatoes, fresh vegetables, cream and spicy arugula for added flavor and texture.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1 inch cubes
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced thin on the diagonal
  • 1 1/2 tablespoons curry powder
  • 1/4 teaspoon cinnamon
  • 2 teaspoons cumin
  • 4 teaspoons flour
  • 1 cup chicken stock

  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained

  • 1/4 cup heavy cream
  • Salt and black pepper to taste
  • 1/2 cup chopped fresh arugula

Instructions

Step one

Heat oil and butter in a large skillet over medium high heat. Add chicken and sauté until golden brown. Remove chicken.

Step two

In same skillet add onion, garlic and carrots and sauté until soft. Add curry, cinnamon and cumin; stir to coat vegetables. Add flour and let cook for 30 seconds.

Step three

Add stock and stir until thickened. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add tomatoes, cream, salt and black pepper; cook and stir until heated through.

Step four

Just before serving stir in ½ cup chopped fresh arugula. Serve over rice (Basmati).

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