Yummy Chicken Curry In A Hurry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 fresno bell peppers, diced (look like red jalapenos)
• 1 teaspoon minced garlic (2 cloves)
• 1 medium onion, diced
• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, cut into small, bite-sized pieces
• 1/2 teaspoon brown sugar
• 2 teaspoons chili powder
• 2 tablespoons curry powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 medium zucchini, halved and sliced
• 1 roma tomato, cut into large hunks (or other low water variety)
• 1 bell pepper, diced (i like orange best)
• 1 cup chicken broth
• 1/2 lb spinach, torn into bite-sized pieces

Recipe

• 1 in a wok over medium-high heat, saute the garlic and fresno peppers in the olive oil for 2-3 minutes.
• 2 add the onion and saute until the onion just begins to caramelize (2-3 minutes).
• 3 add the chicken and fry until lightly browned (approx. 5 minutes).
• 4 add the brown sugar, chili powder, curry powder, cinnamon, and cayenne pepper (optional). stir to coat chicken.
• 5 add the zucchini, roma tomato, bell pepper, and chicken broth. stir. cook uncovered for 10-12 minutes, stirring occasionally.
• 6 stir in the spinach, and cook for 2 minutes until the spinach begins to wilt.
• 7 serve over rice or couscous. enjoy.