1 recipe curry sauce, preferably made with coconut milk
1 qt chicken soup stock with meat
4 green onions, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 red bell pepper, cut in 1-inch pieces
1 yellow bell pepper, cut in 1-inch pieces
4 cloves garlic, minced
1/4 c cashews
salt and pepper to taste
hot buttered rice
The curry sauce can be made a day or two ahead, and refrigerated until needed. Strain the chicken stock from the meat and cook the rice in the chicken stock (adding water if necessary). In a little olive oil, brown the chicken, then add the green onions, peppers, and garlic, sauteing until bright. Stir in the cashews and curry sauce, and simmer until the rice is done. Serve the curry over the rice, garnish with additional cashews, grated coconut, and a fresh mint sprig.
For a spicier curry, add a little cayenne red pepper or vindaloo to the sauce.