One of the greatest secrets I’ve learned in getting my children to be good eaters is to introduce them to a variety of flavors from familiar and international cuisines.
This simple dish cooks up quickly, and you probably have everything you need to make it lying around in your pantry. A British translation of traditional Indian flavors, this recipe is particularly kid-friendly because the deep red sauce covers up some of the added vegetables. Not to mention the fun toppings laid out for stacking atop the meal. Now, who can resist that?!
FOR THE MAIN DISH:
2 slices of bacon
3 chicken breasts, in 9 pieces
2 cloves garlic
1 green pepper
1 onion
1 c. celery
1 large can stewed tomatoes
Juice and zest of one orange
1 T. curry powder
1 t. garam masala spice (or a dash of cinnamon)
1/2 t. thyme
FOR THE GARNISH:
Sliced Almonds
Golden Raisins
Chopped Parsley
Shredded Coconut
Splash of whole whipping cream
FOR THE MAIN DISH:
2 slices of bacon
3 chicken breasts, in 9 pieces
2 cloves garlic, chopped
1 green pepper, chopped
1 onion, diced
1 c. celery. diced
1 large can stewed tomatoes
Juice and zest of one orange
1 T. curry powder
1 t. garam masala spice (or a dash of cinnamon)
1/2 t. thyme
FOR THE GARNISH:
Sliced Almonds
Golden Raisins
Chopped Parsley
Shredded Coconut
Splash of whole whipping cream
In a large skillet, saute the bacon until crisp. Remove and immediately add the chicken, browning on each side. Remove and add the garlic, peppers, onion and celery allowing them to cook until soft, about 3-5 minutes. Add the tomoates , orange juice and zest, and spices.
Coarsely tear the bacon then add it back to the skillet. Add the chicken back into the skillet, cover with the tomato sauce and bring the whole thing to a boil. Once boiling, reduce the heat and allow to simmer until the chicken is cooked through, about 5-8 minutes.
Serve over yellow basmati rice. I like to place small bowls of the garnishments on the table, allowing my kids to season their own plates with their favorite toppings.
