Title: Curried Chicken
Categories: None
Yield: 1 Servings

4 c Cooked chicken, diced
2 tb Olive oil
2 Onions, diced
1 Carrot, sliced
4 Cloves garlic,chopped
1 Apple, peeled and diced
1 ts Tomato paste
2 c Chicken broth
1 tb Lemon juice
1 Piece ginger root, 1",
-peeled and sliced
1 tb Flour
1 ts Black mustard seeds*
1 ts Yellow mustard seeds*
2 ts Cumin seeds*
1 ts Fenugreek*
1 ts Black peppercorns
4 Cardamon pods, crushed*
1 ts Coriander, ground*
1 ts Ground tumeric*
1 ts Honey
1 Hot peppers, seeded or not
-and chopped (up to 2)

(Made with boiled chicken from soup) Adapted from NOT CHOPPED LIVER by
Seaman and Smith

Heat olive oil, saute seeds, fenugreek, pepper corns, hot peppers and
cardamon for 3 or 4 minutes, shaking pan. Add onions, garlic, carrot, and
apple, cook 5 more minutes. Add flour, tumeric, and coriander, cook
another five minutes, stirring often. Add tomato paste, broth, lemon
juice, honey and ginger root. Bring to a boil and simmer for one hour.
Remove hot peppers and puree sauce in a blender until smooth. Add chicken
and reheat. Sauce may be prepared ahead. Serve over rice with an
assortment of condiments including chutney, coconut, currants, chopped
green or red pepper, chopped salted nuts, raisins.

*If you are in a hurry or don't have all of the spices, you may substitute
4 tablespoons of commercial curry powder for the mustard seeds, cumin,
fenugreek, coriander , cardamon and tumeric. and proceed as above.
Posted to JEWISH-FOOD digest V96 #61

Date: Thu, 24 Oct 1996 09:55:46 -0500

From: swass@global2000.net (Barbara & Steve Wasser)