Madras Chicken

Ingredients

• 0.1 tsp pepper black
• 1 Tbsp butter 
• 14 oz canned tomatoes whole drained canned
• 6 cups rice hot cooked
• 1 tsp curry powder 
• 1 clove garlic minced
• 0.5 cup pasilla peppers green chopped
• 1 tsp juice of lemon 
• 0.5 cup onions chopped
• 1.5 lb chicken breasts boneless skinless cut into bite-size pieces
• 0.5 tsp thyme leaves dried
• 8 oz velveetaâ cut into 1/2-inch cubes
• 8 oz velveetaâ cut into 1/2-inch cubes

Equipment

• sauce pan

Directions

1. Melt butter in large saucepan on medium heat.
2. Add green peppers, onions, garlic and curry powder; cook and stir until vegetables are crisp-tender.
3. Add chicken; cook and stir 5 min. or until no longer pink.
4. Stir in tomatoes, lemon juice, thyme and black pepper; simmer on low heat 5 min. or until chicken is done, stirring occasionally.
5. Add VELVEETA; cook until melted, stirring frequently.
6. Serve over rice.