Chicken Curry Anshul

This is a variation on Mirjam's Fettuccini Alfonso #19918. I thought it would work well as a curry and this is one of the variations I've tried. I used a hot Punjabi curry, about 2 1/2 tablespoons. I have also made it with milder curry but three times the ginger, which I liked as well.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup frozen corn kernels, thawed
• 1  cup soymilk
• 1⁄4 cup  diced onion
• 2  tablespoons tahini
• 1 -3  tablespoon curry powder
• 1  garlic clove
• 1⁄4 teaspoon salt
• 1  teaspoon cornstarch
• 2  tablespoons  vegetable oil
• 1⁄2 cup  diced onion
• 1  tablespoon ginger
• 1 1⁄2 lbs chicken, diced into 1/2 inch cubes
• 1  cup  frozen peas
• 6  cups cooked rice

Directions

1. Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.
2. Reserve.
3. Heat oil in a large skillet.
4. Cook onion until it is soft and translucent.
5. Add ginger and cook briefly, about 30 seconds.
6. Add chicken and brown for about 5 minutes.
7. Add sauce and peas.
8. Heat thoroughly.
9. Serve over rice.
10. For a thinner sauce leave out the cornstarch.
11. For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.