Tomato Chicken Curry over Carrot Noodles

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Prep
Time
Total Time
Number Of
Ingredients
11
Servings4

Steamed carrot veggie 'noodles' topped with an Indian-inspired tomato sauce with curry powder, cumin, chicken and raisins

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
 
Directions
  1. Make carrot noodles using a vegetable peeler, stopping when near core of carrot. Discard core.
  2. 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.
  3. 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.
  4. Serve sauce over carrots and with flatbread.
Cook's Tips

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.

Cook's Tips

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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Nutrition Information
Calories: 478 View complete nutrition information
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