Curry Chicken

<< Curry Chicken is a popular main course recipe because it is prepared with an exotic blend of spicy flavors and fresh, healthy ingredients. This colorful chicken stew has been adapted from a number of sources and it is worth noting there are two choices: prepare the recipe as indicated in a delicious tomato-based sauce or add non-dairy creamer blended with cornstarch to create a thicker curry sauce (see notes below). This recipe should be used as a guide only - amounts should correspond to your taste preferences.

Feel free to add your favorite touches to the the dish such as a pinch of turmeric, freshly chopped coriander or parsley; you can also add a cup of your favorite chopped fruits or vegetables to the mix.

Ingredients:

• 1 roasting chicken, cut-up into eight pieces, skin removed
• 1/3 cup vegetable oil or pareve margarine
• 2 small onions, chopped
• 2 small cloves of garlic, minced (or 1/4 tsp. garlic powder)
• 2 tbsp. curry powder, or adjust to taste
• 1 tsp. powdered ginger, or to taste
• 1-2 tsp. cinnamon (or cardamon powder), to taste
• 1 tsp. salt
• 1 tsp. sugar
• 1 1/2 cups diced tomatoes, slightly drained
• 1 cup chicken broth
• 1/2 cup raisins, if desired
• Optional: for a creamier, thicker sauce, stir in 1/2 cup non-dairy creamer mixed with cornstarch*

Saute onions and garlic until onions are softened. Stir in curry powder, ginger, cinnamon (or cardamon), stirring until blended. Add tomatoes, chicken broth, and raisins. Bring to a boil and reduce heat to simmer. Add chicken pieces and allow to simmer on medium low heat, uncovered, for about 40 minutes, until chicken is cooked through and sauce has reduced.

If the stew seems to need more liquid, add an additonal 1/2 cup of chicken broth or water.

*Note: add non-dairy creamer to 2 tsp. of cornstarch in a cup and stir until blended. Stir into simmering sauce once the heat has been turned down to medium low, then add the chicken.

Served with steamed rice or over noodles.

Curry Chicken serves 4-6.

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