Curry Anshul

Ingredients

• 1 cup frozen corn kernels, thawed
• 1 cup soymilk
• 1/4 cup diced onion
• 2 tablespoons tahini
• 1-3 tablespoon curry powder
• 1 clove garlic
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1 tablespoon ginger
• 1 1/2 lbs chicken, diced into 1/2 inch cubes
• 1 cup frozen peas
• 6 cups cooked rice

Directions

1. 1

   Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.

2. 2

   Reserve.

3. 3

   Heat oil in a large skillet.

4. 4

   Cook onion until it is soft and translucent.

5. 5

   Add ginger and cook briefly, about 30 seconds.

6. 6

   Add chicken and brown for about 5 minutes.

7. 7

   Add sauce and peas.

8. 8

   Heat thoroughly.

9. 9

   Serve over rice.

10. 10

    For a thinner sauce leave out the cornstarch.

11. 11

    For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.