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CURRIED CHICKEN BREAST - serves 6
INGREDIENTS:
- 1 onion, minced
- 2 Tablespoons safflower oil (optional)
- 6 chicken breasts sea salt to taste
- 1 cup chicken stock
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon asafoetida (optional)
- 1 Tablespoon curry powder
- 1 cup pineapple, diced
- 1 Tablespoon kuzu, diluted in 1 Tablespoon cold water
In heavy skillet, sauté onion in oil until translucent and limp, add chicken breasts, season with salt, sauté until golden, turn over and sauté other side until golden. Add 1/2 cup stock, cover and simmer until chicken is cooked. Pierce with a fork or paring knife to check; if no blood comes out, it is done. Remove chicken breasts and keep warm.
Add cumin, coriander, ginger, asafoetida, and curry to the skillet. Stir and cook until fragrant about 3-5 minutes, adding the rest of the stock a little at a time.
Purée pineapple and add to sauce. Simmer a few more minutes and add dissolved kuzu to simmering liquid stirring until thickened. Serve over chicken breasts.
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