Happy Sunday amigos! Today I’d like to share a super easy recipe that you can make for tonight’s dinner, or for any day when you don’t feel like hovering over the stove for too long. The dish is curried chicken with spinach leaves and slices of carrots. I used chicken quarters because I much prefer the juicer cut to chicken breasts. However, please feel free to use use any cut of chicken, or even turkey, that you’d like. The recipe is quite easy and full of delicious, and healthy, flavours.
This is another recipe I wrote for my About.com column, and you can get it by clicking the link below. You’ll notice that I served the (dry) curry with Mexican corn tortillas. It’s my wheat-free bread substitute, and it pairs fantastic with the dish. Enjoy and have a fabulous week ahead! :)