Prep 30 mins
Cook 30 mins
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.
- 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
- 1⁄2 cup raisins or 1⁄2 cup dried currant
- 1⁄3 cup toasted sliced almonds
- Heat the oil in a large soup pot over medium heat.
- Add in the onion, bell pepper, mushrooms, and garlic.
- Stir/saute for 5 minutes or until veggies are softened.
- Add in chicken; stir/saute for 2 minutes.
- Add more oil if needed.
- Add in the next 5 ingredients; stir/saute until the chicken turns white.
- Add in stock, tomatoes with juice, salt, pepper, and raisins.
- Bring mixture to a boil; lower heat to medium-low.
- Cover and simmer for 20 minutes or until the flavors are blended.
- Serve over in bowls, over hot cooked rice if desired, and sprinkle almonds on top.