Ingredients
1 large potato, peeled and cut into 1/2-inch cubes1 large onion, chopped1 cinnamon stick (3 inches)1 bay leaf3 whole cloves1 tablespoon canola oil1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1 garlic clove, minced1 teaspoon curry powder1/2 teaspoon minced fresh gingerroot2 medium tomatoes, seeded and chopped1 teaspoon salt1/2 cup sour creamHot cooked rice
Preparation
Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain.
In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato.
Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
