Chicken Curry Anshul

14 ingredients
11 steps

Ingredients

  • 1 cup frozen corn kernels, thawed
  • 1 cup soymilk
  • 14 cup diced onion
  • 2 tablespoons tahini
  • 1 -3 tablespoon curry powder
  • 1 garlic clove
  • 14 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 12 cup diced onion
  • 1 tablespoon ginger
  • 1 12 lbs chicken, diced into 1/2 inch cubes
  • 1 cup frozen peas
  • 6 cups cooked rice

Directions

  1. 1
    Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.
  2. 2
    Reserve.
  3. 3
    Heat oil in a large skillet.
  4. 4
    Cook onion until it is soft and translucent.
  5. 5
    Add ginger and cook briefly, about 30 seconds.
  6. 6
    Add chicken and brown for about 5 minutes.
  7. 7
    Add sauce and peas.
  8. 8
    Heat thoroughly.
  9. 9
    Serve over rice.
  10. 10
    For a thinner sauce leave out the cornstarch.
  11. 11
    For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.

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