Chicken Curry Anshul

• 1 cup frozen corn kernels, thawed
• 1 cup soymilk
• 14 cup diced onion
• 2 tablespoons tahini
• 1 -3 tablespoon curry powder
• 1 garlic clove
• 14 teaspoon salt
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 12 cup diced onion
• 1 tablespoon ginger
• 1 12 lbs chicken, diced into 1/2 inch cubes
• 1 cup frozen peas
• 6 cups cooked rice

1. Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.
2. Reserve.
3. Heat oil in a large skillet.
4. Cook onion until it is soft and translucent.
5. Add ginger and cook briefly, about 30 seconds.
6. Add chicken and brown for about 5 minutes.
7. Add sauce and peas.
8. Heat thoroughly.
9. Serve over rice.
10. For a thinner sauce leave out the cornstarch.
11. For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.

corn kernels, soymilk, onion, tahini, curry powder, garlic, salt, cornstarch, vegetable oil, onion, ginger, chicken, frozen peas, rice

Taken from www.food.com/recipe/chicken-curry-anshul-30900 (may not work)