Golden Lotus Flower

Cowboy Curry

This recipe comes from Henry at the Golden Lotus Flower Cafe

Hat Creek.

1cup chicken stock

1tsp cornstarch

1/4 tsp salt (optional)

4 tsp olive oil

1 lb boneless skinless chicken breasts, cut in thin strips

1-2 apples (diced)

2 cloves garlic, minced

1 tbsp gingerroot, minced

1 tbsp mild curry paste or powder

2 large sweet red (or red and yellow or orange) peppers, cut in thin strips

1-2 tbsp chutney

4 green onions, sliced

• Combine stock, cornstarch and salt. Set aside.
• In large nonstick skillet, heat half the oil over medium-high heat; cook chicken in small batches, stirring often until no longer pink inside. Transfer to plate.
• Reduce heat to medium and add remaining oil. Sauté the chopped apples. Then add garlic, ginger and curry, stirring for about 2 minutes. Stir stock mixture and pour into skillet. Add chutney and mix together. Bring to boil. Cook, stirring, for 1 minute or until thickened.
• Add chicken and onions; cook, stirring, for 2 minutes or until heated through.
• Serve over pasta or rice and ENJOY!

Makes 4 servings