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Directions
Everybody loves chicken right, but man does it get boring. I'm the same way when it comes to tele's. I love them, but I'm just not happy with keeping them stock. You gotta kick up the heat on that Blonde '52! Sometimes when you change things up and keep them interesting you end up with something that's different in a good way. So here's a recipe that'll soup up that boring chicken and keep things hot!
In a large skillet or wok Brown chicken and onion and a pinch of salt (5-7 mins) over medium heat until onions are translucent.
Add Brocolli and Bell pepper and cover. Let cook over medium heat (5-7 mins) until vegetables are softened, but remain slighty firm. Meanwhile, in a bowl, mix a quarter of the chicken broth (eyeball it) with the cornstarch. this keeps the cornstarch from clumping. Add the rest of the chicken broth, ginger and the curry powders into the bowl amd mix well. Pour this mixture in with the chicken and vegetables and add pepper to taste. The mixture should just about cover the chicken and vegetables in the pan. Cover it all again and let it cook another 7-8 mins to allow the mixture to thicken and cook the vegetables through (when the peppers start getting translusent and peeling out of their skin). Serve over rice, feeds 2-4.
If you're brave, add more curry powder. Your tongue will get used to it after a few times and you'll need to up the dose. What's interesting about this recipe is that the heat doesn't burn all down your throat and upset your stomach like mexican chiles sometimes can. It kinda stays in your mouth and makes your upper lip sweat a little. Our family makes it at least once a week and even my 18 month old daughter loves it! |
