Chicken Bacon Roulades

Spicy Red Curry Chicken

SPICY RED CURRY CHICKEN
SERVES 4

* 1 teaspoon virgin olive oil
* 2 shallots, chopped
* 1 teaspoon cumin seed or fennel seed
* 1 orange, juiced, rind grated
* 1 red or yellow bell pepper, seeded and sliced
* 1 onion, chopped
* 4 skinless, boneless chicken breasts
* 1 teaspoon red curry paste
* 12-16 ounces fresh spinach

In a large, heavy frying pan, combine oil, shallots, seeds and orange rind over medium high heat and cook until fragrant (2-3 minutes). Add bell pepper, onion and chicken and cook for 5 minutes.

Stir in orange juice and red curry paste, cover pan and cook, covered, over medium heat until chicken is done (juices run clear, internal temperature of 180 degrees; 15-20 minutes). Add spinach, cover pan and cook until wilted (2-3 minutes) Stir well and serve chicken topped with pan sauce.

Jamie-healthytastes
Seattle Post

 
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