Tomato Curry Chicken

This recipe was in a Relief Society cookbook from a previous ward and it indicated in the recipe that this version had been tripled to feed a large family, and since we fit the bill, I didn't alter any of the amounts. It was just right for us. Totally making this one again, and again. Easy, delicious, and chock full of garden fresh ingredients, gotta love it.

Tomato Curry Chicken

3 TBSP. olive oil
1 1/2 lbs. boneless skinless chicken breast, cubed
6-8 Roma tomatoes, chopped
1 1/2 cups green pepper, chopped
1 large onion, chopped
3 cloves garlic, minced

3/4 cup ketchup
1 TBSP. curry powder
1 1/2 tsp. salt
6 TBSP. sugar
1 TBSP. sesame oil
1 TBSP. soy sauce
20 oz. thin spaghetti, broken in half, cooked to pkg. directions

Preheat the skillet with olive oil in it for a minute or so, Add the chicken and saute until starting to brown. Add the tomatoes, green peppers, onions and garlic and stir fry just until done. Add the ketchup, curry powder, salt, sugar, sesame oil, and soy sauce. Cook until mixture thickens. Pour sauce mixture over top of the hot, cooked spaghetti noodles. Mix well and serve.
Makes about 10 servings.