Bamboos Madras Chicken Recipe

• 3 whl chicken breasts, sliced
• 1/2 c. frzn peas and carrot mix
• 1/8 c. seedless raisins
• 1/2 c. canned pineapple tidbits
• 1/2 c. canned chicken broth
• 2 Tbsp. curry pwdr, or possibly more to taste
• 2/3 c. coconut lowfat milk
• 1/4 c. heavy cream
• 1/8 c. cider vinegar
• 1/4 tsp salt
• 3 Tbsp. brown sugar
• 2 Tbsp. cornstarch, mixed with 2 Tbsp. water Cilantro and mint, optional
• 2 c. cabbage, sliced and blanched
• 6 c. cooked rice
• 2 Tbsp. roasted almonds, sliced
• 2 Tbsp. flaked coconut

1. In a heavy saucepan or possibly wok, saute/fry sliced chicken till it is browned.
2. Add in frzn peas and carrots, raisins, pineapple, chicken broth, curry pwdr, coconut lowfat milk, cream, vinegar, salt and brown sugar.
3. Cover and simmer till chicken is just cooked, about 3 min.
4. Add in cornstarch solution and stir till curry sauce is thickened.
5. Serve warm curry chicken on a bed of cabbage over freshly cooked warm rice.
6. Garnish with almonds and coconut.

chicken breasts, carrot, raisins, pineapple tidbits, chicken broth, curry pwdr, coconut lowfat milk, heavy cream, cider vinegar, salt, brown sugar, cornstarch, cabbage, rice, almonds, flaked coconut

Taken from cookeatshare.com/recipes/bamboos-madras-chicken-76485 (may not work)