 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western Asia and the middle east. Ingredients:
2 lbs boneless skinless chicken breasts |
1 large onion |
1/2 lb baby carrots |
4 tablespoons curry powder |
1 tablespoon chinese five spice powder (optional) |
2 cups chicken broth |
2 cups sour cream |
2 teaspoons cornstarch |
4 teaspoons water |
hot pepper oil |
crushed red pepper flakes |
salt and pepper |
Directions:
1. whisk together sour cream, broth, curry powder, 5 spice and hot pepper oil/crushed red pepper in a large bowl; set aside.
2. Cut chicken into cubes or strips.
3. Slice onion into medium sized pieces.
4. Cut the carrots if you want to also.
5. Place chicken, carrots and onion into a large pot on the stove.
6. Pour broth mixture into pot, gently stirring ingredients together.
7. Bring almost to boiling over medium high heat, the reduce heat to low, cover and simmer 1 hour to 1.5 hours stirring occasionally until chicken is cooked through and carrots and onions have reached desired tenderness.
8. During the last 10 minutes of cooking, stir together the cornstarch and water thoroughly, and stir it into the pot. This will thicken the sauce.
9. Add salt and pepper to taste and serve over sticky rice.
10. This can also be prepared in a crock pot or in a 4-quart casserole dish in the oven.
11. If oven method is preferred, cook at 325°F for 1 hour 20 minutes.
12. Stir in cornstarch mixture after cooking.
|
|