Let's go East......

I think I go to India tonight to have some curry. Indian food is great for senses. With all the spices that goes in to Indian food, it is no wonder why I, a spice lover go for it all the time.
Indian food also could be very good for you as long as fat is controlled within the cooking guideline. Using spices in cooking also eliminates the need for adding salt.
Well here is another great recipe. I will be on vacation for few days. I will post more yummy recopies when I get back. Enjoy;

Chicken Curry
Serving size: 6

Ingredients
2 tsp all-purpose flour
3/4 tsp salt(as needed)
1 1/2 lb chicken breast chunks
2 Tbs vegetable oil
4 large shallots; thinly sliced
2 tsp minced garlic
2 tsp minced ginger
2 tsp curry powder
1 large shredded apple
2 tsp sugar
1 tsp ground cumin
1 tsp turmeric
3 cubes of chicken broth
1/2 cup currants
½ cup tomato paste
Water as needed

Instructions

1-Place ½ cup of flour, salt, pepper and beef in a plastic storage bag.
Seal the bag and shake.

2-Heat 1 Tbs oil in a large non-stick skillet over medium heat.
Saute chicken breast about 2 minutes. Remove from skillet and set aside.

3-Heat the remaining 1 Tbs oil in the skillet. Add shallots, garlic,
ginger, curry powder and apple. Cook while stirring until the
shallots are softened. Stir in the remaining 2 tsp
flour, sugar, cumin and turmeric, and cook for 1 minute.

Stir in broth, currants and tomato paste. Simmer uncovered, until the
mixture has the consistency of sour cream, about 10 minutes. Add water as
needed if the sauce is too thick. Add beef and accumulated juices to the
sauce.
Serve over cooked white rice while hot.