Chicken Curry

3 boneless, skinless chicken breasts, cut into bite-size pieces
2 Tablespoons sweet curry powder
1 1/2 teaspoons Garam Masala
1/8 teaspoon cayenne pepper
Salt & Pepper
Olive oil
3 large carrots, cut into disks
1/2 head of cauliflower, separated into bite-size florets
1 medium onion, diced
1 small can tomato sauce
2 cups chicken broth or stock
1 cup plain yogurt (or substitute sour cream)
1 1/2 cups basmati rice

Mix the curry, garam masala, cayenne, salt and pepper in the bottom of a large bowl. Add enough olive oil to moisten all of the seasonings, then stir the chicken into the seasoning until all pieces are evenly covered. Cover and refrigerate until needed.

Parboil the carrots and cauliflower in a pot of boiling, salted water for 3 minutes. Save 3 cups of the water the vegetables were boiled in to use for cooking the rice. Set vegetables aside and keep them warm.

Bring 3 cups of the vegetable water to a boil in a small saucepan. Add the rice and 1 teaspoon of olive oil and return it to a boil. Reduce heat to a simmer; cover tightly and simmer for 20 minutes.

Meanwhile, heat 2 tablespoons of olive oil in a large skillet. Brown the chicken until just cooked through, about 5 minutes. Remove the chicken from the pan into a bowl and cover to keep warm. Saute the onion until soft, about 4 minutes, until translucent.

Stir in the tomato sauce and chicken broth, loosening the brown bits from the bottom of the pan. Using a whisk, stir in the sour cream until smooth. Add in the vegetables and the chicken and bring to a boil. Reduce to a simmer and cook until the rice is done. If the sauce needs thickening, stir a teaspoon of cornstarch into 2 tablespoons of cold water then stir that into the sauce.

Serve the chicken, vegetables and sauce over the rice.

Serves: 4-6