Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Ground turmeric
1 ts Curry powder
1 ts Coriander
1/2 ts Ground ginger
1/8 ts Chili powder -- * pure
Black pepper -- to taste
3 tb Butter -- or margarine
4 Boneless skinless chicken
Breast halves -- cubed
2 Onions -- chopped fine
2 Tomatoes -- chopped
2 Green bell peppers --
Chopped fine
1 Celery stalks -- chopped
Fine
3 Parsley sprigs -- minced
2 Garlic cloves -- minced
1/3 c Seedless raisins
1 tb Dry sherry
1 1/2 ts Lemon juice

* Pure chili contains only chili powder. There are no other spices in
it. Strengths vary from mild to fiery hot. If you cannot find pure
chili for this recipe, try regular chili.

1. Heat two tablespoons butter or margarine in a large skillet. Place
first six ingredients in skillet (all the spices), brown for 1 minute
over high heat. 2. Have the chicken breasts boned, skinned and cut
into bite-sized cubes. Place chicken in skillet with browned spices;
stir to coat well then brown 1 minute longer or until chicken has
turned white on the inside. (Cut a piece to check) Remove from pan an
3. Add remaining butter to pan and saute onions over high heat until
limp. Add remaining ingredients, including browned chicken, and cook
over medium heat until celery is tender but still slightly crisp.
Vegetables will give off some juciness as they cook Serve over brown
rice.

Recipe By : Jo Anne Merrill

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