Cooks' Note
Relishes such as raisins, mango chutney, cashew nuts, or avocado can be offered with the curry.
Recipe information
Yield
serves 4. serving size: 2 heaping tablespoons of curry over 1 cup of rice
Ingredients
1 small onion, sliced
1 tablespoon canola oil
4 teaspoons medium-hot curry powder
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 bay leaf
2 cups diced roasted chicken (page 16)
1 cup chicken stock
1 teaspoon salt
1 teaspoon pepper
4 cups cooked white rice or rice pilaf (optional)
Preparation
Step 1
Sauté the onion in the oil in a medium-sized skillet, until translucent; do not brown.
Step 2
Add the curry, cumin, ginger, and bay leaf to the onion and cook for 5 minutes.
Step 3
Add the chicken, the stock, and the salt and pepper, and cook for 10 minutes. Remove bay leaf.
Step 4
Serve with hot white rice or rice pilaf, if desired.
