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."
 
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Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

Strange gnomish creature who lives under a moss covered rock in the Pacific Northwest. Nice place though, since we got electricity put in. On the other hand, running water is standard in these parts.
 
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