1 chicken breast, cut in pieces
2 tablespoons butter
2 tablespoons garlic
1/2 large onion
2 carrots, sliced
1 small potato cubed
1 cup whipping cream
2 tablespoons corn syrup
1 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon coriander
pinch of red pepper
1/4 cup raisins (optional)
1/8 cup grated coconut (optional)
1/4 cup walnuts, cashews, or almonds broken into small pieces (optional)

1. In a small bowl, combine whipping cream and corn syrup; set it aside.

2. Sauté the garlic and onions over medium heat in a large saucepan just until onions are translucent.

3. Add the chicken and stir fry until cooked through and white, but not brown. Add all the spices and continue to stir fry an additional 2-3 minutes.

4. Add whipping cream mixture and then carrots, potatoes, raisins, coconut, and nuts.

5. Stirring frequently, bring the contents to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

6. Serve over a mixture of white and brown rice.

Serves 2.

Submitted by: Grant Eckstein