Indian Chicken Curry

This is my Mom’s (Carolyn Hillje) recipe with a few of my own modifications. (Scott Hillje)

For six to eight servings:

1 whole chicken, cut in pieces or 5 large deboned chicken breasts, cubed

1 t. dried thyme, crushed

1 med. Onion, sliced

2 T. cooking oil

2 T. cornstarch

2 T. curry powder

2 cloves garlic, minced

2 t. instant chicken bouillon

1 large potato, peeled and cubed

Sauce: Stir together cornstarch, curry powder, chicken bouillon, thyme, and 2 ½ cups cold water. Set aside.

Heat 2T. oil in skillet or wok. Saute garlic in hot oil for 15 seconds, then add onion; saute about 3 minutes. Remove from the skillet.

Put ½ T. oil in a large saucepan. Add the chicken. Cook chicken about 6 minutes or until done. (Takes longer w/ chicken pieces.) Stir sauce; add to the chicken. Cook and stir on medium high for 2 minutes, then add potatoes. Cook and stir for 4 minutes more, then add the onions; cook all ingredients together on medium heat for about 20 minutes, or until the potatoes are tender.

Serve over rice – Basmati rice tastes the best.

Suggested toppings:

Raisins, chopped peanuts, chopped cucumbers, chopped boiled eggs, chopped pineapple, chopped hot peppers, mango chutney, chopped green onions, and anything else you think you might like.