Recipe of the Week- Chicken with Curry

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Ingredients:

2 Half Breast Boneless skinless

1 large potatoes cut in big cubes

½ Lb frozen peas & carrots

5 Tbsp Curry Powder (divided 2 & 3 Tbsp

2 Tsps Turmeric

2 cubes Chicken Stock (or 2 Tsps)

1 cup water

2 – 3 Tbsp corn starch diluted in cold water

2 Tbsp light olive oil or vegetable oil

Salt & Pepper

Process:

Cut the chicken in bite size pieces and marinate in 2 Tbsp of Curry powder, cover and leave in the fridge for about an hour or more.

Put the chicken pieces in a pot with the oil and sauté until the chicken pieces are half cooked.  Add the potatoes, frozen peas and carrots, water, chicken stock, 3 tbsp of curry powder and turmeric, mix everything over medium heat for about 5 minutes.  Add the corn starch, salt and pepper; stir a little more until it is all mixed.  Cover and let it simmer over medium to low heat for about ½ to ¾ of an hour.

Taste to check for heat and salt.  Add more curry powder if you want it spicier.

Serve over white rice.

Heidi Toso, Westlake Village

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