New Delhi Spiced Chicken

Recipe Ingredients

1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Coriander
1/2 teaspoon	2.5ml	Ground ginger
1/8 teaspoon	0.6ml	Chili powder - * pure
		Black pepper - to taste
3 tablespoons	45ml	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	53g / 1.9oz	Seedless raisins
1 tablespoon	15ml	Dry sherry
1 1/2 teaspoons	7.5ml	Lemon juice

Recipe 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

Source:
Nettie Smith

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