Chicken Curry Supreme
|Onion||1 Large, chopped|
|Chicken stock||4 Cup (64 tbs)|
|Whole chicken breasts||2 , halved, boned, and skinned|
|Curry powder||2 Tablespoon (Preferably Madras)|
|Minced fresh ginger||1 Tablespoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Ground almonds||2 Tablespoon|
|Banana||1 Small, diced|
Cook the onions in 1 tablespoon of stock in a large skillet or saucepan over low heat.
When the onions are quite soft, remove from the pan and set aside.
Cut the chicken into bite-size pieces.
Add 1 tablespoon of stock to the pan and turn the heat up to medium high.
Saute the chicken pieces quickly, just until they are cooked through.
Remove the chicken from the pan and set aside.
Return the onions to the pan.
Stir in the curry and remaining stock.
Add the ginger, then, over high heat, rapidly boil down the stock until it is reduced almost by half.
This should take about 20 minutes.
Stir in the raisins, almonds, and bananas.
Simmer together for about 5 minutes.
Stir in the chicken and heat through for a minute or so before serving.