1 1/2 c. water
3 tbsp. soy sauce
2 med. onions cut in chunks
3 cloves garlic cut in lg. pieces
2 inch piece of fresh ginger root, peeled and cut in slices
3/4 lb. carrots cut into thin strips 3-4 inches long
4 boneless skinless chicken breasts
1 tsp. cayenne pepper
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. cornstarch dissolved in 1/2 c. water
1/2 c. plain yogurt
Cooked rice for 4 servings

1. Mix together 1 1/2 cups water with onions, garlic, ginger root, soy sauce and carrots in a large skillet.

2. Bring to a boil and cook until the carrots are just about soft.

3. Strain the solids and return the liquid to the skillet. Save the vegetables.

4. Add chicken, cayenne, cinnamon and nutmeg to the liquid. Simmer until the liquid is reduced (about 15 minutes). Remove and set aside chicken.

5. Add cornstarch and water, boil until sauce is thickened.

6. Add yogurt to the sauce.

To serve, place the rice on a large platter and flatten the top of the pile of rice. Arrange carrots in a circle around the depression in the rice. The chicken with its sauce is placed in the center of the carrot ring. Serves 4.