Working Mom's Recipe of the Week

Chicken Curry

Serves 4

Time = 1 hr

Ingredients

1 c uncooked rice

4 small chicken breasts halves

Olive oil

1 1/4 t salt, divided

2 t garlic paste, divided

2 t ginger paste, divided

1 onion, diced

1 T butter

1/2 t whole cumin seeds

2 T cashew paste

1 c tomato puree

chili powder to taste

1 t paprika

2/3 c boiling water

1 t masala

1/2 c coconut milk

Directions

- Cook rice according to package directions; keep warm.

- Heat olive oil in skillet. Use kitchen shears to cut chicken into bit-sized pieces, sprinkle with 1/4 t salt, and cook, with 1 t each garlic paste and ginger paste, over medium-high heat until done. Transfer, with juices, to a large pot over medium-low heat.

- Add more olive oil to skillet and saute onions until golden. Add to pot with chicken.

- Add butter to skillet and cook cumin seeds until aromatic. Add to pot.

- To pot add all ingredients through masala. Taste and adjust spices.*

- Add coconut milk and bring to a soft boil. Cook to desired consistency. Serve rice.

*I am wimpy when it comes to spicy foods and can only handle a pinch chili powder. My husband likes his much more spicy. So, I split the curry before adding the chili powder and his gets 1/2 to 1 t.