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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a variation on Mirjam's Fettuccini Alfonso #19918. I thought it would work well as a curry and this is one of the variations I've tried. I used a hot Punjabi curry, about 2 1/2 tablespoons. I have also made it with milder curry but three times the ginger, which I liked as well. Ingredients:
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 |
Directions:
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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