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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The story goes that a British sea captain brought this recipe to England from India. It is usually served over rice with almonds sprinkled on top. Ingredients:
1 -2 tablespoon vegetable oil |
1 large yellow onion, chopped |
1 green bell pepper, chopped |
8 ounces mushrooms, sliced |
2 cloves garlic, minced |
4 boneless skinless chicken breast halves, cut into 1 inch pieces (2 lb.) |
1 tablespoon curry powder |
1 teaspoon dried ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg or 1/4 teaspoon freshly grated nutmeg |
2 1/2 cups chicken stock or 2 1/2 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes, with juice |
3/4 teaspoon salt, to taste |
pepper |
1/2 cup raisins or 1/2 cup dried currant |
1/3 cup toasted sliced almonds |
Directions:
1. Heat the oil in a large soup pot over medium heat.
2. Add in the onion, bell pepper, mushrooms, and garlic.
3. Stir/saute for 5 minutes or until veggies are softened.
4. Add in chicken; stir/saute for 2 minutes.
5. Add more oil if needed.
6. Add in the next 5 ingredients; stir/saute until the chicken turns white.
7. Add in stock, tomatoes with juice, salt, pepper, and raisins.
8. Bring mixture to a boil; lower heat to medium-low.
9. Cover and simmer for 20 minutes or until the flavors are blended.
10. Serve over in bowls, over hot cooked rice if desired, and sprinkle almonds on top.
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