2 tablespoons vegetable oil
1 tablespoon margarine
6 chicken breasts skinless (or use cutlets)
flour for dusting
Salt and pepper
1 cup chopped onion
3 teaspoons curry
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced thin on diagonal
1 1/2 cups chicken soup
1 cup broccoli florets
1/4 cup pareve cream
3/4 cup frozen peas
Heat oil in large skillet and stir in margarine to melt. Season chicken with salt and pepper. Dip chicken in flour to dust. Cook in oil on both sides just to sear. (Keep it on the pink side for now) Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken soup and bring to a simmer. Place chicken breasts back into skillet and stir in broccoli. Cover and simmer for 5-10 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice. Enjoy!