Ingredients
1-1/2 pounds boneless skinless chicken breasts, cubed1/4 cup chopped onion2 tablespoons canola oil1 can (28 ounces) crushed tomatoes with Italian herbs1 teaspoon curry powder1/2 teaspoon each salt, pepper and cayenne pepper1/2 teaspoon each garlic powder, paprika and chili powder1/2 teaspoon each ground tumeric, ginger and cloves6 cups hot cooked rice
Preparation
In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice.
