- 1 ¼ pounds chicken tenders
- 4 Tbsp. California Olive Ranch extra virgin olive oil, divided
- 1 medium onion, chopped
- 2 to 3 Tbsp. good quality curry powder, depending on your taste
- 1 14-oz. can of low-sodium chicken broth, divided
Heat 2 tablespoons of the olive oil in a frying pan over medium heat. Add chopped onion and cook until onion is softened but not brown, about 5 minutes. Add curry power and a quarter cup of broth. Simmer for a couple of minutes or so, ensuring liquid doesn't boil away. Remove broth, onion and curry mixture from pan and set aside.
Add remaining 2 tablespoons of oil to pan. Add chicken and cook until meat no longer appears pink, about 5 minutes. Return onion and curry mixture to pan and add remaining broth. Simmer until sauce thickens, about 5 minutes. You can cook it longer if you desire a thicker sauce.
Serve the curried chicken with rice. Optional toppings and accompaniments include chopped nuts, shredded or grated dried coconut, chopped green onions, chutney, and plain yoghurt.
Recipe courtesy of Anita Miller