Description
I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western asia and the middle east.
Ingredients
- Boneless Skinless Chicken Breasts
- Onion
- Baby Carrots
- Curry Powder
- Chinese Five Spice Powder
- Chicken Broth
- Sour Cream
- Cornstarch
- Water
- Hot Pepper Oil
- Crushed Red Pepper Flakes
- Salt And Pepper
Instructions
- Whisk together sour cream, broth, curry powder, 5 spice and hot pepper oil / crushed red pepper in a large bowl
- Set aside
- Cut chicken into cubes or strips
- Slice onion into medium sized pieces
- Cut the carrots if you want to also
- Place chicken, carrots and onion into a large pot on the stove
- Pour broth mixture into pot, gently stirring ingredients together
- Bring almost to boiling over medium high heat, the reduce heat to low, cover and simmer 1 hour to 1
- 5 hours stirring occasionally until chicken is cooked through and carrots and onions have reached desired tenderness
- During the last 10 minutes of cooking, stir together the cornstarch and water thoroughly, and stir it into the pot
- This will thicken the sauce
- Add salt and pepper to taste and serve over sticky rice
- This can also be prepared in a crock pot or in a 4-quart casserole dish in the oven
- If oven method is preferred, cook at 325f for 1 hour 20 minutes
- Stir in cornstarch mixture after cooking