Chicken Curry I dedicate the ambitious intent of this recipe to those who would love to eat and love to lose weight at the same time. Relishes such as raisins, mango chutney, cashew nuts, or avocado can be offered with the curry.

SERVES 4. Serving size: 2 heaping tablespoons of curry over 1 cup of rice.

Ingredients:

1 small onion, sliced

1 tablespoon canola oil

4 teaspoons medium-hot curry powder

1 teaspoon ground cumin

½ teaspoon ground ginger

1 bay leaf

2 cups diced roasted chicken

1 cup chicken stock

1 teaspoon salt

1 teaspoon pepper

4 cups cooked white rice or rice pilaf (optional)

Method:

1. Sauté the onion in the oil in a medium-sized skillet, until translucent; do not brown.

2. Add the curry, cumin, ginger, and bay leaf to the onion and cook for 5 minutes.

3. Add the chicken, the stock, and the salt and pepper, and cook for 10 minutes. Remove bay leaf.

4. Serve with hot white rice or rice pilaf, if desired.