Ingredients

serves 4. serving size: 2 heaping tablespoons of curry over 1 cup of rice

　　1 small onion, sliced

　　1 tablespoon canola oil

　　4 teaspoons medium-hot curry powder

　　1 teaspoon ground cumin

　　1/2 teaspoon ground ginger

　　1 bay leaf

　　2 cups diced roasted chicken (page 16)

　　1 cup chicken stock

　　1 teaspoon salt

　　1 teaspoon pepper

　　4 cups cooked white rice or rice pilaf (optional)

　　

Step 1

Sauté the onion in the oil in a medium-sized skillet, until translucent; do not brown.

　　

Step 2

Add the curry, cumin, ginger, and bay leaf to the onion and cook for 5 minutes.

　　

Step 3

Add the chicken, the stock, and the salt and pepper, and cook for 10 minutes. Remove bay leaf.

　　

Step 4

Serve with hot white rice or rice pilaf, if desired.

　　Cooks' Note

　　Relishes such as raisins, mango chutney, cashew nuts, or avocado can be offered with the curry.

　　Great Food, All Day Long