1 c. Cooked, diced chicken
2 c. cooked rice
One 29 oz. can tomato sauce
1 Tb olive oil
1 Tb plus 1 tsp Worcestershire sauce
1 1/2 Tb onion powder
2 tsp curry powder
1 1/2 tsp sugar
1/2 tsp chili powder
1/2 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
1/4 tsp turmeric (optional)
Combine tomato sauce and spices in a med sized non-aluminum saucepan and bring to a low boil. Simmer gently for at least a few minutes so that the flavors blend. (Longer is fine, too). Add chicken. Serve over rice.
Makes 2 1/2 cups, enough for 5 to 6 servings.
Monday, July 21, 2008
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1 comment:
THis is a very tastey curry, not too hot for a beginner to try, and with just the right amout of heat for us pros to enjoy
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