| • | The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | Vegetable oil |
| • | 1 lg. onion, chopped |
| • | 1 red bell pepper, chopped |
| • | 2 garlic cloves, minced |
| • | 2 tbsp. minced ginger |
| • | 2 tbsp. yellow curry powder |
| • | 1 tbsp. ground cumin |
| • | 1 cup half and half |
| • | 1 lb. boneless, skinless chicken breast, cut into pieces |
| • | Salt and pepper |
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| Method: |
| 1. | In a large saute pan heat oil, add onions and bell pepper-cook until soft. |
| 2. | Add garlic and ginger. Then add curry powder and cumin and cook for a few minutes. |
| 3. | Add the mandarin/tangerine concentrate and cook for a few minutes. |
| 4. | Add the chicken pieces and cook. Add salt and pepper to your taste. |
| 5. | When the chicken is almost cooked, add half and half cream and bring to a boil. Then, lower the heat to low and let it simmer for some minutes stirring occasionally.
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| 6. | Depending on your preference you can add more half and half if you like more sauce or add some heavy cream if you like it creamier.
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| 7. | Serve this sauce over rice.
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