Curry Chicken = Yum! (with Vegan Option)


Looking to get dinner on the table in a flash?  Try this awesome semi-homemade recipe, which will leave you feeling satisfied.

Food Network’s Sandra Lee inspires me to embrace semi-homemade meals when I’m in a time pinch.  No need to feel guilty; round out a semi-homemade meal with fresh veggies and spices to reap nutritional benefits as well.

Serve this dish with basmati rice or a side salad loaded with veggies and salt/olive oil.  Double the recipe to feed a larger family or group.

Here are the ingredients: 

  • 1 pound of free-range organic, boneless chicken breasts (or vegan chicken if you don’t eat meat)
  • 1 jar of curry simmer sauce (I love Trader Joe’s brand, which is a light tomato base)
  • 1 large onion, chopped
  • 1 large roma tomato, chopped
  • Olive oil
  • Curry powder
  • Sea salt

(optional: black pepper, cayenne pepper)


Add jar of curry sauce (of your choice) to a medium saucepan and simmer on low heat.  In a large sauté pan, add chopped tomatoes, onions, 1TBL olive oil, dash of curry powder and sea salt.  Cook veggies on medium heat for about 10 minutes, stirring occasionally.  While veggies and sauce are cooking, rinse and chop up the chicken breast.  Season lightly with a dash of curry powder and sea salt and set chicken aside.  Add veggies to curry sauce and simmer on low heat.  Add chicken to sauté pan once you’ve transferred the veggies to the sauce.  Brown chicken on medium heat (both sides) for a few minutes and then add to sauce mixture.  Cover saucepan and cook everything on low heat for about 15 minutes, or until chicken is thoroughly cooked.  It’s important not to cook the final mixture at a high temperature since the chicken will dry out.

Serve hot!

I hope you enjoy this recipe, my friends 🙂



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