Ingredients:
10 ounces white pearl onions, peeled
4 boneless skinless chicken breasts
1 tablespoon curry powder
8 fluid ounces no-salt-added tomato sauce
2 fluid ounces white wine
1/2 teaspoon red chili paste
1/4 teaspoon garlic
1 fluid ounce olive oil
Directions:
Saute the chicken breasts in the olive oil.
When they are cooked through, remove the breasts and slice them thinly.
Saute the onions in the same pan, adding the chilipaste, garlic and curry.
Saute until the onions are translucent.
Then return the sliced chiscken to the pan and stir in the tomato sauce and wine.
Allow to simmer for 15 minutes and serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.