| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ethnic, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Coriander |
| 1/2 |
ts |
Ground ginger |
| 1/8 |
ts |
Chili powder — * pure |
|
|
Black pepper — to taste |
| 3 |
tb |
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 |
c |
Seedless raisins |
| 1 |
tb |
Dry sherry |
| 1 1/2 |
ts |
Lemon juice |
INSTRUCTIONS
* 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.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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