Curried Chicken Sauce

Bec's Note:

Serve hot over boiled plain rice.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 3 tablespoons vegetable oil
• 1 ½ lbs cubed chicken
• 2 onions
• 2 garlic cloves
• 2 teaspoons grated fresh gingerroot
• ½ teaspoon cayenne pepper
• ½ teaspoon turmeric
• 1 teaspoon curry powder
• 1 bay leaf
• 2 cups small tomatoes , peeled and chopped (8 ounces)
• ½ teaspoon salt
• 2 tablespoons finely chopped fresh cilantro (coriander) or 2 tablespoons parsley
• hot water , as needed

Directions:

1. In a heavy-based skillet, heat oil; add chicken and brown on all sides. Remove chicken and set aside.
2. Sauté onions, garlic and gingerroot until the onions are golden-brown, stirring often. Add red pepper, turmeric, curry powder and bay leaf; cook for 1 to 2 minutes.
3. Add tomatoes and salt; mix well. Add chicken; bring to a simmer, half covered, over low heat. Simmer 30 minutes or until chicken is tender, stirring occasionally to prevent sticking. Stir in cilantro. If sauce is too thick, add a little hot water.
4. Serve hot.