Curried Chicken

by Emily
from Virtuous Daughters, September 2009~Volume 9, Number 6

• 1 lb. Boneless chicken     
• 2 medium potatoes
• 1 lg. Onion, diced               
• 2 qt. Chicken broth
• 2 T. corn starch  
• 1 T. water
• 3 T. Curry powder
• 1 tsp. Termuric
• Salt/pepper         
• 1 T. olive oil

 
Cut chicken into 1-inch cubes. Heat skillet and olive oil. Cook chicken and potatoes and onion together until chicken is lightly browned. Add spices and simmer for 5 minutes. Put mixture in pot of chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes. Raise heat until broth begins to boil again. Slowly add cornstarch/water mixture until thickened. Serve piping hot with rice.