1 pound chicken, skin removed
4 onions, thinly sliced
1 teaspoon curry powder
1/2 teaspoon ground ginger
2 tablespoons Worcestershire sauce
1 teaspoon brown mustard
1 teaspoon curry powder
1/2 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon garlic powder
1 teaspoon vegetable oil
1 1/4 cups water
1 tablespoon fresh lemon juice
1 teaspoon minced fresh ginger root or shallots
2 tablespoons chili powder
1 tablespoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Bake chicken in preheated oven 10 to 15 minutes, turning once.
About 15 or 20 minutes before chicken is cooked, brush with brown sesame oil and drain. Stir in curry powder, garlic powder, curry powder, ginger, Worcestershire sauce, brown mustard, curry powder, garlic powder, curry powder, lemonade concentrate, vanilla pudding mix and milk.
Remove chicken from oven and place in foil to prevent sticking. Heat vegetable oil in large skillet over medium heat. Saute chicken for 5 minutes or until juices are bubbly. Saute chicken for 2 to 3 minutes, or until chicken is cooked through (no longer pink). When chicken is cooked, drain fat. Stir in chicken broth and water. Bring to a boil.
Reduce heat to low. Simmer, uncovered, 10 to 15 minutes. Stir in chicken broth and brown mustard mixture. When chicken is cooked, drain excess fat.
Combine sour cream, water, kale and rice into one blender bowl. Blend blender until smooth. Stir in chicken broth and curry powder mixture. Cook about 1 minute, stirring constantly, or until chicken is no longer pink (boner may run out quickly). Return chicken to refrigerator. Sprinkle with green onions and sprinkle with brown sugar.
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