Chicken Curry a la Guibord

• 3 T. butter, vegetable oil or ghee (clarified butter)
• 1 large chopped onion
• 1/2 cup nuts - cashews or sliced almonds
• 3 cloves garlic, chopped - or bottled chopped garlic, or garlic paste (available in some markets)
• 1 tsp. crushed fresh ginger (if desired)

Melt butter or oil in a large covered saucepan and then add nuts. Brown gently over medium heat. Add onions, garlic and ginger (if used) saute until onions are clear. Add:

• 3 T. Patak's curry paste (or mild curry paste)
• 1 lb. chicken breast, sliced into small pieces

Toss chicken with curry paste and onion mixture until opaque; then add:

• 2 cubes chicken bouillon
• 3 c. water

Bring mixture to a boil, and simmer over medium-low heat 10-15 minutes. When chicken is tender, thicken with

• 1/4 cup flour (mixed with a small quantity of water to prevent lumps)

Simmer for an additional 5-10 minutes, serve hot with flatbread (naan or pita), rice and a selection of accompaniments like relishes, sambals, raita or pickles. The sauce should be slightly thickened at this point; and makes an excellent gravy over rice, noodles, potatoes,etc.