Chicken Curry - cooking recipe

Ingredients

2 1/2 c. defatted chicken stock
3 small chicken breast halves, skinned and meat cubed
2 onions, chopped
2 potatoes, peeled and diced
1 green pepper, chopped
2 Tbsp. tomato paste
2 tsp. soy sauce
1 tsp. grated fresh ginger
1 tsp. each chili powder and curry powder
1/2 tsp. each cardamon and turmeric powder
1/4 tsp. cloves
1 stick of cinnamon (or 1 tsp. ground)
3 drops Tabasco (optional)
1/3 c. raisins and/or 1 diced apple
optional condiments: nonfat yogurt, fresh or canned unsweetened pineapple chunks or fruit chutney.

Preparation

In a large skillet or dutch oven, bring 1/2 cup chicken stock to a boil.
Add chicken, onions, potatoes and green pepper.
Cook over medium heat until chicken is opaque (3 to 5 minutes).
Stir in remaining stock and other ingredients and heat to boiling; lower heat and simmer uncovered until the vegetables are tender (about 30 to 45 minutes).
Remove cinnamon stick.
Stir raisins or apples through before serving.
Serve on rice or couscous with condiments. Serves 6.