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.