".CGDC Berkeley-BookItalic Chicken and Vegetable Curry Berkeley-BookItalic Chicken and Vegetable Curry Berkeley-Italic This robust one-dish meal is made aromatic with the addition of curry. Serve with a big bowl of Steamed White Rice and a cooling platter of fresh oranges for dessert. Futura-Book Futura-BookOblique Per Serving +9B Calories: Protein: Carbohydrates: Total Fat: Saturated: Monounsaturated: Polyunsaturated: Cholesterol: Sodium: Dietary Fiber: Futura-Book Mincing garlic Cutting onions Skinning & boning chicken parts Chopping vegetables Stir-frying Berkeley-Italic Serves Berkeley-Medium ?n a wok or frying pan over high heat, warm the oil, swirling to P>coat the bottom and sides of the pan. When the oil is very hot *G@but not quite smoking, add the garlic, ginger and onion and stir *F@and toss rapidly until the onion has just softened, 2 3 minutes. *Gcooks evenly. Transfer the chicken-onion mixture to a dish and set aside. +dG9To the same pan over medium-high heat, add the soy sauce, PAcurry powder or paste, water, stock, potato and carrot. Stir well *G;and bring to a simmer. Reduce the heat to medium, cover and *G5simmer for 12 minutes, stirring once after 6 minutes. Uncover return chicken-onion mixture stirring evenly. Simmer until vegetables tender, minutes longer. sauce thicken during well.) 3Taste and adjust the seasonings. Serve immediately. Futura-Book 1 tblsp peanut or vegetable oil 1 clove garlic, minced FuturaBookFractions tsp peeled and finely chopped fresh ginger red onion, finely chopped lb boneless, skinless chicken breasts, cut into 1 -inch chunks tblsp soy sauce 1 tblsp curry powder or curry paste, or to taste cup (4 fl oz) water FuturaBookFractions Futura-Book cup (4 fl oz) Chinese- Style Chicken Stock or Chicken Stock 1 red potato, peeled and +>B cut into -inch cubes 1 carrot, peeled, halved lengthwise and cut into 2-inch lengths Futura-Book wok or frying pan with lid Futura-Book Prep: Cooking: Other: Total: 25 mins About 30 mins About 55 mins Berkeley-Italic Serves Berkeley-Medium frying heat, swirling bottom sides quite smoking, garlic, ginger onion rapidly until onion )j softened, minutes. P>the chicken pieces and stir and toss every 15 20 seconds until )b;chicken is white and firm and no trace of pink remains, 4 minutes. distribute chicken evenly comes maximum contact cooks evenly. Transfer chicken-onion mixture aside. 9To the same pan over medium-high heat, add the soy sauce, P?curry powder or paste, water, stock, potatoes and carrots. Stir *Gchicken pieces and stir and toss every 15 20 seconds until the *G;chicken is white and firm and no trace of pink remains, 4 *GBminutes. Be sure to distribute the chicken evenly in the pan so it *G:comes into maximum contact with the heat and cooks evenly. *F@Transfer the chicken-onion mixture to a dish and set aside. Cook *G=the remaining chicken in the same manner, using the remaining oil, garlic, ginger and onion. +dG9To the same pan over medium-high heat, add the soy sauce, P?curry powder or paste, water, stock, potatoes and carrots. Stir *G.*[DR RK*N'K +7tXU $PFR$ temp.0001 Macintosh Maker 2.00 (Beta 45) QuarkXPress Berkeley-BookItalic Berkeley-Italic Berkeley-Medium Futura-Book Futura-BookOblique FuturaBookFractions SchneidRom Calories : TGL-C0w3 ohydrat al Fat Cholestewrol odiume Dietary Fiber ncing ga rlic TQ1 8bc&b !o_nions Ski;nn chicken !vegO Yb tir-fr peanut o r&7 oil Ij 1wC251$ sauce curR pwowd Chinese ockBA107oSF BA031CK @B1:U kQejP dWish Prep7 ( Coo OthX% WOiOw .SesT4U ko}nE "HLNK FLLFL ROFST ^PERS jPFR vPLAT