Curried Chicken with Carrots and Potatoes
This recipe can also be used with diced pork, beef or lamb. If using these meats, brown them first and adjust cooking time. See below for Vegetable Curry variation. Makes 6 generous servings. One of Hiroki's favorite suppers. When I ask Hiroki what he wants for dinner, he always says "Curry." It takes a while to put together, but there is always enough for more than one meal which I love.

2 teaspoons vegetable oil
3 cups chopped onion

¼ cup minced peeled fresh ginger
1½ tablespoons curry powder
½ teaspoon (heaping) cumin
¼ teaspoon (heaping) cinnamon
¼ teaspoon (heaping) cardamom
2 cloves garlic, minced

2 tablespoons all-purpose flour
2 tablespoons tomato paste (In a pinch, you can use ketchup.)
2 teaspoons sugar
1 teaspoon salt
¼ teaspoon black pepper

1 32-ounce can fat-free, low sodium chicken broth, or more

3 cups cubed (1-inch) peeled red potatoes (about one pound)
1 cup peeled Granny Smith apple, diced or shredded (about 8 ounces)
2 cups (or more) peeled carrots, sliced into chunks

1 pound skinned, boned chicken breast, cut into bite-sized cubes
1/3 cup low-fat sour cream
6 cups hot cooked rice

1. Heat oil in large nonstick pan over medium-high heat. Add onion and saute 10 minutes or until softened, stirring frequently. Add minced ginger, curry, cumin, cinnamon, cardamom, and garlic. Saute 1 minute. Add flour, tomato paste, sugar, salt, and pepper. Cook 1 minute, stirring constantly. Mixture will have a thick, pasty consistency.
2. Gradually add chicken broth, scraping pan to loosen browned bits; bring to a boil. Add cubed potato, diced/shredded apple, and carrots. Add more chicken broth if necessary to cover vegetables. Bring mixture to a boil. Cover, reduce heat and simmer about 15-20 minutes until potatoes and carrots are tender.
3. Add chicken to pot and simmer, uncovered, 6 minutes or until chicken is done.
4. Remove from heat and stir in sour cream. Serve with rice. Can be topped with diced mango, chopped cilantro, or chopped peanuts.

Vegetable Curry : Lightly saute or microwave 2 cups shredded cabbage. Add cabbage in step 2 above with other vegetables. Eliminate meat. When vegetables are tender, add two cups chick peas and simmer until heated through. Don't forget the sour cream.