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Main dishes

Madras Chicken

Madras Chicken recipe
photo by:kraft
This recipe is really good. I was surprised by how much my husband and I liked it. I did add a little cayenne pepper to the chicken while it was cooking because we like a l...read more
posted by
stevenkr
on 5/19/2009
time
prep:
15 min
total:
35 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1
Tbsp.  butter or margarine
1/2
cup  chopped green peppers
1/2
cup  chopped onions
1
clove  garlic, minced
1 to 2
tsp.  curry powder
1-1/2
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
can  (14-1/2 oz.) whole tomatoes, drained, cut up
1
tsp.  lemon juice
1/2
tsp.  dried thyme leaves
1/8
tsp.  black pepper
1/2
lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes
6
cups  hot cooked rice

Make It

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.

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

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

Kraft Kitchens Tips

Use Your Microwave
Combine green peppers, onions, garlic, curry powder and butter in 1-1/2-qt. microwaveable casserole; cover. Microwave on HIGH 3 min. or until vegetables are crisp-tender. Add chicken; cover. Microwave 6 min. or until chicken is no longer pink, stirring after 3 min. Stir in tomatoes, lemon juice, thyme and black pepper. Microwave, covered, 2 min. or until chicken is done. Add VELVEETA. Microwave, covered, 1 min. or until VELVEETA is completely melted when stirred.
Shortcut
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cooked fresh chicken. Add to ingredients in skillet along with the VELVEETA.
Keeping it Safe
When thawing frozen chicken, place in refrigerator, allowing about 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
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