Monday, August 4, 2008

chicken curry

1 tbs olive oil
1 cu chopped carrots
2 bay leave
1 small chopped onion
2 cups chicken stock
2 chopped tomatoes
4 chicken thighs bone out skinless
1 tbs soy sauce
4 tbs Penzeys sweet curry powder
½ c. peas
Salt and pepper
Okay you can use any curry powder(and boneless skinless chicken if you must), however, Penzeys sweet curry powder is great. I just got it and this is the first time I have used it. Despite what the sales guy told me, it does pack some heat, just not the heat you typically think of when you think of curry. It has a heave cardamom flavor, which I adore.
Heat oil. Add carrots and onion and sauté for 3 minutes. Add stock and bay leaves and bring to boil. Add tomatoes and cook 10 minutes on low. Add chicken , curry and soy and cook. Once chicken is done or mostly done add peas., and cook for 3 minutes. Test for salt and if needed add salt. Serve over rice.

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