If you love warm food you will love this recipe. I like warm food but the Grandchildren does not. So I make two meals that day.
2 boneless,skinless chickens breast halves
1 tsp curry powder (divided)
1/2 cup chicken broth
2 green onion, sliced
1/4 tsp Chili Powder
1 tbs Olive oil (or oil of your choice)
2 cup Jicama julienne-cut
1 Red Bell Pepper, diced
1/4 cup Peanuts, dry roasted
Add 1/2 tsp curry to chicken. In separate bowl, mix broth, onions, chili powder and the rest of the curry. Heat oil in a medium skillet, add chicken and stir until browned. Add bell peppers and jicama stirring frequently for 3 minutes. Add remaining mixture of ingredients, cook until heated through. Serve over rice and sprinkle with peanuts.
Yield: 4 servings
Jicama is called the Mexican potato. A large, bulbous, root with brown skin and white crunchy flesh. It should be peeled before using. It can be found in most large supermarkets and Mexican markets.