Curried Chicken Sauce

Serve hot over boiled plain rice.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  tablespoons  vegetable oil
• 1 1⁄2 lbs  cubed chicken
• 2  onions
• 2  garlic cloves
• 2  teaspoons  grated  fresh gingerroot
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon turmeric
• 1  teaspoon curry powder
• 1  bay leaf
• 2  cups  small tomatoes, peeled and chopped (8 ounces)
• 1⁄2 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.