Chicken and Shrimps in a Curry Tomato Sauce

Allergies: Shellfish & Crustacean4 ServingsCalories: 362 per serving
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Phase 1-2-3

Ingredients

  • 1 1/4 lbs chicken breast, 4 pieces
  • 1/2 lbs shrimp, cooked
  • 4 cups green peppers, cubed
  • 4 cups broccoli
  • 2 cloves garlic, crushed
  • 2 tsp parsley, chopped
  • 2 tsp fresh thyme leaves, chopped fine
  • 2 cups crushed tomato
  • 1 tbsp olive oil
  • 3 tsp curry powder
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp pepper

Directions

  1. In large plastic bag, combine curry, 1 teaspoon of the salt and pepper.
  2. Add chicken, one piece at a time, shaking to coat.
  3. In a large frying pan, heat oil on medium temperature.
  4. Add chicken and turn after 5 minutes.
  5. Cook until brown on all sides.
  6. Remove chicken from pan and keep warm.
  7. In the same frying pan, add green peppers and garlic.
  8. Stir-fry for approximately 5 minutes.
  9. Add remaining 1/2 teaspoon of salt, pepper, curry powder, Tomato and Basil sauce, parsley and thyme.
  10. Transfer chicken and shrimp to a large baking dish and cover with tomato sauce mixture.
  11. Place in a 375 degree oven and cook for approximately 30 minutes or until chicken is cooked through.
  12. Remove chicken and place on large serving platter.
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