Chicken Curry Anshul

Gato Volando's Note:

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.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 cup frozen corn kernels , thawed
• 1 cup soymilk
• ¼ cup diced onion
• 2 tablespoons tahini
• 1 -3 tablespoon curry powder
• 1 garlic clove
• ¼ teaspoon salt
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• ½ cup diced onion
• 1 tablespoon ginger
• 1 ½ 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.