Return to Main Recipes Page/Return to Home Page

Chicken Curry II (M, TNT)
Source: "The Pritkin Promise"
Serves: 6

2-l/2 cups defatted chicken stock or vegetable stock
3 small boneless chicken breast halves, skinned and cut in 1" cubes
2 onions, chopped
2 potatoes, peeled and diced
1 green pepper, chopped
2 tablespoons canned tomato paste
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon each chili powder and curry powder
1/2 teaspoon each cardamom and turmeric
1/4 teaspoon cloves
1 stick cinnamon (or 1 teaspoon ground cinnamon)
3 drops Tabasco (optional)
1/3 cup raisins

In a large skillet, bring l/2 cup of the stock to a boil. Add the chicken, onions potatoes, and green pepper, and cook over medium heat until the chicken is opaque, about 3-5 minutes. Stir in the remaining stock and other ingredients and bring to a boil.

Lower heat and simmer, uncovered, until the vegetables are tender and the mixture has desired consistency. Remove cinnamon stick.

Serve with hot brown rice. Can also be served with canned unsweetened pineapple chunks, or fruit chutney.

Posted by Harriet Sassoon

Nutritional Info Per Serving: 240 calories