.Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide
Ingredients:
- 2 Tablespoons vegetable oil
- 1 Tablespoon margarine
- 6 chicken breasts skinless (or use cutlets)
- Flour for dusting
- Salt and pepper
- 1 cup chopped onion
- 3 teaspoons curry
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 2 carrots, peeled and sliced thin on diagonal
- 1½ cups chicken soup
- 1 cup broccoli florets
- ¼ cup pareve cream
- ¾ cup frozen peas
Instructions:
- Heat oil in large skillet and stir in margarine to melt
- Season chicken with salt and pepper
- Dip chicken in flour to dust
- Cook in oil on both sides just to sear. (Keep it on the pink side for now)
- Remove chicken to a plate
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released
- Stir in carrots and toss to coat
- Add chicken soup and bring to a simmer
- Place chicken breasts back into skillet and stir in broccoli
- Cover and simmer for 5-10 minutes to cook chicken
- Stir in cream and peas. Season to taste.
Serve with basmati rice. Enjoy!
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.