Tomato Chicken Curry over Carrot Noodles
35Prep Time Minutes
35Total Time Minutes
11Number of Ingredients
1 pound rainbow (multi-colored) carrots, peeled
3 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into bite-size pieces
3/4 teaspoon garlic salt, divided
1/4 teaspoon ground black pepper
1/2 cup chopped yellow onion
2 tablespoons Hunt's® Tomato Paste (or try Hunt's® Organic)
1-1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1 can (15 oz each) Hunt's® Tomato Sauce (or try Hunt's® Organic)
1/2 cup raisins
1/4 cup water
1 plain naan flatbread (10 inch oval), warmed, quartered
|% Daily Value|
|Total Fat||16 g||25%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||7 g||27%|
|Vitamin C||15 mg||25%|
|Vitamin A||17305 iu||346%|
Make carrot noodles using a vegetable peeler, stopping when near core of carrot. Discard core.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon garlic salt and pepper; add chicken to skillet and cook 3 minutes, stirring occasionally. Add onion; cook 2 minutes more or until onion is tender. Stir in tomato paste, curry powder and ginger. Add tomato sauce and raisins; reduce heat and simmer 5 minutes, stirring occasionally.
Meanwhile, heat remaining 2 tablespoons oil in second large skillet over medium heat. Add carrots; sprinkle with remaining 1/4 teaspoon garlic salt. Stir gently. Add water; cover and cook 5 minutes or until carrots are crisp-tender, stirring occasionally.
Serve sauce over carrots and with flatbread.
To more easily hold a carrot while making noodles with a peeler, insert a corn holder or skewer into the top end.
Carrot noodles also may be made using a spiral vegetable cutter, mandoline or julienne peeler. You need about 4 cups of veggie noodles for this recipe.
If rainbow carrots are not available, use regular carrots.
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