Janice's Chicken Curry

2 Tbl. oil
1 tsp. 5 spice
1/2 tsp. salt
1/2 tsp. garlic powder (grate 2 cloves for 3x recipe)
1/2 tsp. ginger (grate 1/2 inch for 3x recipe)
1/2 tsp. pepper
1 Tbl. Soy sauce
2 lbs chicken breast cut into 1 inch pieces (use precooked)
1 cup chicken broth (use 2 cups of water, 3 t. granules)
3 tsp. curry
2 Tbl. Rice wine vinegar
One 14 oz. can coconut milk (Use 1 coconut milk with 2 cream of coconut for 3x recipe)

Serves 6-8 (triple recipe for 24 people). Heat oil till hot, stir in spices and soy sauce. Add chicken, cook 5-8 minutes until brown and NOT PINK!! Add broth, curry, vinegar, and coconut milk. Then boil, reduce heat, and simmer for 20-25 minutes uncovered. Add cornstarch in water to thicken and SERVE OVER THE RICE. TOPPINGS: Celery, tomatoes, cheese, nuts, pineapple, green onion, coconut, chow mein noodles, green pepper, chutney, bananas, oranges, etc.


submitted by Janice Robinson