My Aunt Buzz used to make a nice little chicken curry with a wee, tiny, little bit o’ curry powder and a LOT o’ honey. It was tasty, but not really a curry I look for these days. I picked up this tin of curry powder at the European Imports Outlet Sale last summer, and have been looking to do 
something with it ever since. Then, browsing through the cookery stacks downstairs, I came across JUST the recipe, in an old and slightly weatherbeaten volume called “The California Wine Country Herbs and Spices Cookbook“.
Train wreck of a title aside, the recipe ended up being mighty-fine, and just the the thing!
INGREDIENTS
•3 or 4 boneless, skinless chicken breasts
•1 tsp chili powder
•2 tsp curry powder
•1/2 tsp saffron powder – I used turmeric, tho’ I now have a great source for Persian saffron, should I really need it
•2 medium red peppers – I used some roasted yellow and orange peppers
•2 cloves garlic
•1 large onion, chopped
•1 tbsp vinegar
•1 cup milk – I used a 14 oz can of light coconut milk
•1-1/2 cup chicken stock
•1 stick cinnamon
•1, 1-1/2 inch, piece of ginger (2 tbsp fresh or 1/4 tsp powdered)
•1 tbsp cornstarch dissolved in a bit of water
Chop the onion, peppers, and garlic into small pieces and add to a large skillet with the chicken.
Stir the curry, chili powder, turmeric, a bit of salt, and the vinegar into the chicken broth and pour over the chicken with the cinnamon stick and the ginger piece (if you use powdered ginger, stir that into the broth with the other spices).
Bring to a boil and simmer until the chicken is half done – about ten minutes – then add the milk and continue simmering for another ten minutes.
Remove the chicken to a platter and stir the cornstarch and water mixture into the broth.
Bring back to a light boil and simmer until thickened. Pop the chicken back into the thickened sauce and serve.
We had ours over roasted potatoes and cauliflower, topped with peanuts, fresh scallions and seeded cucumber slices.