Josh's Curry Chicken

Description
I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western asia and the middle east.

Ingredients

 * 2 lbs boneless skinless chicken breasts
 * 1 large onion
 * ½ lb baby carrots
 * 4 tablespoons curry powder
 * 1 tablespoon Chinese five-spice powder (optional)
 * 2 cups chicken broth
 * 2 cups sour cream
 * 2 teaspoons cornstarch
 * 4 teaspoons water
 * hot pepper oil
 * crushed red pepper flakes
 * salt and pepper

Directions

 * 1) whisk together sour cream, broth, curry powder, 5 spice and hot pepper oil/crushed red pepper in a large bowl.
 * 2) Set aside.
 * 3) Cut chicken into cubes or strips.
 * 4) Slice onion into medium sized pieces.
 * 5) cut the carrots if you want to also.
 * 6) Place chicken, carrots and onion into a large pot on the stove.
 * 7) Pour broth mixture into pot, gently stirring ingredients together.
 * 8) bring almost to boiling over medium high heat, the reduce heat to low, cover and simmer 1 hour to 1.5 hours stirring occasionally until chicken is cooked through and carrots and onions have reached desired tenderness.
 * 9) During the last 10 minutes of cooking, stir together the cornstarch and water thoroughly, and stir it into the pot.
 * 10) This will thicken the sauce.
 * 11) add salt and pepper to taste and serve over sticky rice.
 * 12) This can also be prepared in a crock pot or in a 4qt casserole dish in the oven.
 * 13) If oven method is preferred, cook at 325 °F for 1 hour 20 minutes.
 * 14) Stir in cornstarch mixture after cooking.