Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:40
Categories : Ethnic Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon chili powder -- * pure
black pepper -- to taste
3 tablespoons butter -- or margarine
4 boneless skinless chicken breast halves -- cubed
2 onions -- chopped fine
2 tomatoes -- chopped
2 green bell peppers -- chopped fine
1 celery stalks -- chopped fine
3 parsley sprigs -- minced
2 garlic cloves -- minced
1/3 cup seedless raisins
1 tablespoon dry sherry
1 1/2 teaspoons lemon juice
* Pure chili contains only chili powder. There are no other spices in it.
Strengths vary from mild to fiery hot. If you cannot find pure chili for this
recipe, try regular chili.
1. Heat two tablespoons butter or margarine in a large skillet. Place
first six ingredients (all the spices) in skillet and brown for 1 minute over
high heat.
2. Have the chicken breasts boned, skinned and cut into bite-sized cubes.
Place chicken in skillet with browned spices; stir to coat well, then brown 1
minute longer or until chicken has turned white on the inside (cut a piece to
check). Remove from pan and set aside.
3. Add remaining butter to pan and saute onions over high heat until
limp. Add remaining ingredients, including browned chicken, and cook over
medium heat until celery is tender but still slightly crisp. Vegetables will
give off some juiciness as they cook.
Serve over brown rice.
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Serving Ideas : Serve with brown rice and cucumbers in yogurt dressing.
