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TOMATO CHICKEN CURRY OVER CARROT NOODLES

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 4
INGREDIENTS
  • 1 multi-colored pound rainbow
  • 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 or try hunt's® organic tablespoons Hunt's® Tomato Paste
  • 1-1/2 teaspoons curry powder
  • 1/4 teaspoon ground ginger
  • 1 or try hunt's® organic can (15 oz each) Hunt's® Tomato Sauce
  • 1/2 cup raisins
  • 1/4 cup water
  • 1 10 inch oval plain naan flatbread
DIRECTIONS

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.