Curry Chicken

  • 2 tbs. Ahuacatlan Chipotle
  • 2 lb. Chicken breast, boneless, skinned and cut in medium cubes
  • 1 Onion, small dice
  • 1 cup Curry sauce (already made)
  • Salt and pepper to taste

In a sauté pan, add the Ahuacatlan Chipotle, add the onion and sauté until translucent. Add the chicken breast and rotate on all sides until partially cooked.

Add the curry sauce on top and simmer in low heat for 10 minutes. Move the mixture periodically. Taste and season with salt and pepper.

Serve with white rice.

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