Instructions: Melt margerine in dutch oven and brown chicken. Remove the chicken and saute the onion and garlic. Add spices, tomatoes, broth and mushrooms. Add chicken. Simmer covered 40 min. or until chicken is tender.

Blend cornstarch with cream to a smooth paste. (about 1 Tbs cornstarch).

Stir into the sauce. Simmer gently 5 min., stirring constantly. Pour sauce

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.