Chicken Curry

If you add cooked cubed potatoes and vegetables towards the end of cooking, you can make this into a complete meal. I use the leftover sauce with white rice the following day. I saute the uncooked rice with a little olive oil, then add the sauce and some water and simmer in a covered pan until the liquid is absorbed.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4  chicken breasts, cut into small pieces
• 4  tablespoons butter
• 2  onions, minced
• 3  garlic cloves, minced
• 1  tablespoon turmeric
• 1  tablespoon cumin
• 1  tablespoon ground ginger
• 1  tablespoon chili powder
•  salt, to taste
• 1  cup hot water
• 1  cup heavy cream
•  white rice

Directions

1. Saute chicken pieces in butter until golden brown. Remove chicken and set aside.
2. In same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly.
3. Place chicken parts in sauce. Add hot water and heavy cream. Simmer until chicken is tender and sauce is reduced to about half the original amount.
4. Serve over white rice.