Monterey Farms artichoke chicken curry

This recipe, developed by Monterey Farms chief of research and development Janet Melac, is one of company founder Jan Shaffer's favorites. Using the company's vacuum-packed prepared artichoke hearts makes this flavorful recipe fast and easy to prepare.

Ingredients

1 small yellow onion, quartered
2 cloves garlic
1 inch gingerroot, peeled
3 tbsp. peanut or canola oil
3 tbsp. curry powder (mild or spicy to your taste)
4 boneless and skinless chicken breasts, cut into 1/2-inch strips
1 cup chicken stock or water
1/2 cup unsweetened coconut milk
1 (6-oz.) package Monterey Farms Natural ArtiHearts
Salt
1/2 cup diced Roma tomatoes
Chopped cilantro

Directions

Blend onion, garlic and gingerroot in a blender until smooth. Heat oil in a large saucepan and sauté onion mixture for 2 minutes. Add curry powder and sauté until cooked through, giving off a spicy aroma, 1 to 2 minutes. Add chicken and sauté until pieces are coated with curry. Add stock and bring to simmer. Add coconut milk and simmer for 10 minutes, until chicken is cooked. (Do not cover, as this will cause coconut milk to curdle.) Add ArtiHearts and simmer until heated through. Season with salt. Garnish with diced tomatoes and chopped cilantro. Serve with white or brown basmati rice.

Serves 6 as an entrée