Chicken Curry

Name: Chicken Curry
Ingredients: 2 1/2 c. defatted chicken stock; 3 small chicken breast halves, skinned and meat cubed; 2 onions, chopped; 2 potatoes, peeled and diced; 1 green pepper, chopped; 2 Tbsp. tomato paste; 2 tsp. soy sauce; 1 tsp. grated fresh ginger; 1 tsp. each chili powder and curry powder; 1/2 tsp. each cardamon and turmeric powder; 1/4 tsp. cloves; 1 stick of cinnamon (or 1 tsp. ground); 3 drops Tabasco (optional); 1/3 c. raisins and/or 1 diced apple; optional condiments: nonfat yogurt, fresh or canned unsweetened pineapple chunks or fruit chutney.

15 ingredients

7 steps

Ingredients

2 1/2 c. defatted chicken stock
3 small chicken breast halves, skinned and meat cubed
2 onions, chopped
2 potatoes, peeled and diced
1 green pepper, chopped
2 Tbsp. tomato paste
2 tsp. soy sauce
1 tsp. grated fresh ginger
1 tsp. each chili powder and curry powder
1/2 tsp. each cardamon and turmeric powder
1/4 tsp. cloves
1 stick of cinnamon (or 1 tsp. ground)
3 drops Tabasco (optional)
1/3 c. raisins and/or 1 diced apple
optional condiments: nonfat yogurt, fresh or canned unsweetened pineapple chunks or fruit chutney.

Directions

1

In a large skillet or dutch oven, bring 1/2 cup chicken stock to a boil.
2

Add chicken, onions, potatoes and green pepper.
3

Cook over medium heat until chicken is opaque (3 to 5 minutes).
4

Stir in remaining stock and other ingredients and heat to boiling; lower heat and simmer uncovered until the vegetables are tender (about 30 to 45 minutes).
5

Remove cinnamon stick.
6

Stir raisins or apples through before serving.
7

Serve on rice or couscous with condiments. Serves 6.