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Chicken Curry

Cooks' Note

Relishes such as raisins, mango chutney, cashew nuts, or avocado can be offered with the curry.

Recipe information

  • Yield

    serves 4. serving size: 2 heaping tablespoons of curry over 1 cup of rice

Ingredients

1 small onion, sliced
1 tablespoon canola oil
4 teaspoons medium-hot curry powder
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 bay leaf
2 cups diced roasted chicken (page 16)
1 cup chicken stock
1 teaspoon salt
1 teaspoon pepper
4 cups cooked white rice or rice pilaf (optional)

Preparation

  1. Step 1

    Sauté the onion in the oil in a medium-sized skillet, until translucent; do not brown.

    Step 2

    Add the curry, cumin, ginger, and bay leaf to the onion and cook for 5 minutes.

    Step 3

    Add the chicken, the stock, and the salt and pepper, and cook for 10 minutes. Remove bay leaf.

    Step 4

    Serve with hot white rice or rice pilaf, if desired.

Great Food, All Day Long
TagsCurryChickenPoultryRiceRice & GrainsMainDinnerNut FreeGluten FreeDairy FreeCookbooks
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