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Madras Chicken

  • 6servings
  • 35minutes
  • 380calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. butter or margarine

  2. 1/2 cup chopped green pepper s

  3. 1/2 cup chopped onion s

  4. 1 clove garlic , minced

  5. 1 to 2 tsp. curry powder

  6. 1-1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces

  7. 1 can (14-1/2 oz.) whole tomatoes , drained, cut up

  8. 1 tsp. lemon juice

  9. 1/2 tsp. dried thyme leaves

  10. 1/8 tsp. black pepper

  11. 1/2 lb. (8 oz.) VELVEETA® , cut into 1/2-inch cubes

  12. 6 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. MELT butter in large saucepan on medium heat. Add green peppers, onions, garlic and curry powder; cook and stir until vegetables are crisp-tender. Add chicken; cook and stir 5 min. or until no longer pink.

  2. STIR in tomatoes, lemon juice, thyme and black pepper; simmer on low heat 5 min. or until chicken is done, stirring occasionally.

  3. ADD VELVEETA; cook until melted, stirring frequently. Serve over rice.

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