Chicken Curry Anshul
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 1 cup frozen corn kernels, thawed
- 1 cup soymilk
- 1/4 cup diced onion
- 2 tablespoons tahini
- 1 -3 tablespoon curry powder
- 1 garlic clove
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1 tablespoon ginger
- 1 1/2 lbs chicken, diced into 1/2 inch cubes
- 1 cup frozen peas
- 6 cups cooked rice
Recipe
- 1 place first eight ingredients (corn to corn starch) in a blender and blend until smooth.
- 2 reserve.
- 3 heat oil in a large skillet.
- 4 cook onion until it is soft and translucent.
- 5 add ginger and cook briefly, about 30 seconds.
- 6 add chicken and brown for about 5 minutes.
- 7 add sauce and peas.
- 8 heat thoroughly.
- 9 serve over rice.
- 10 for a thinner sauce leave out the cornstarch.
- 11 for a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.
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