Julia's Curry Chicken

2 large skinless, boneless chicken breasts
4 cups water
2 tbsp Jamaican curry powder
3 cloves garlic
1 medium or 1/2 large onion
1 scallion
1 medium or 1/2 large red bell pepper
1 cayenne or scotch bonnet pepper (optional)
Juice from 1 lime
1/2 tbsp of cornstarch
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp allspice
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp Spike All Purpose Natural Seasoning, or similar vegetable based seasoning (or 1 vegetable buillion as alternative)
Salt and pepper to taste

If possible, cut your chicken into small 1-2 inch pieces and marinate with lime, rosemary and half the amount of spices (without the curry) overnight. Otherwise, do that first. Set the second half of spices aside.
Next, chop your vegetables and separate onion, garlic, and scallion in one bowl, and peppers in another bowl.
Heat your soup pot on medium-high with olive oil. After a minute, cook your onions and garlic in the oil until they brown. Add the peppers and curry powder and cook on lower heat until everything is well-mixed. This should take up to seven-ten minutes.
Put two cups of water and your chicken into pot and bring to a boil.
In a separate bowl, mix cornstarch in two cups of cold water until it dissolves. Slowly introduce the cornstarch water into the pot and stir for a few minutes. For a stronger herbal flavor, add an extra sprig of rosemary and let simmer for up to 60 minutes, until broth is thickened and chicken is tender. Makes 4-5 servings.



Number of Servings: 4

Recipe submitted by SparkPeople user LIPRINCESS1891.