Easy Curry Chicken Recipe Biography
Source link(Google.com.pk)
Ingredients
2-3 cups leftover cooked chicken
2 organic Yukon Gold potatoes (russet or red potatoes would work too)
8-12 spears of asparagus (a half a cup of peas would work well too)
1 organic onion (2 would work better, but hey, I only had one)
3-4 cups leftover jasmine rice (or whatever rice you have on hand)
3 cups chicken stock (this MUST be homemade – if you don’t have any, find it here)
7 oz whole coconut milk (where to find)
3 TBL expeller coconut oil or ghee (where to find)
2 cloves garlic
2 TBL sucanat (optional but the dish turns out really spicy without it – I added it as an afterthought to take the edge off the spiciness so the younger kids would eat it. Find it here).
3 TBL lemon juice
2 TBL turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp paprika
1/4 tsp ground fenugreek
1/4 tsp cayenne pepper
1/2 tsp ground cloves
Sea salt to taste
Instructions
Saute chopped onion in ghee or coconut oil until soft. Add spices and saute another few minutes. Add chicken stock and chopped potatoes and bring to a boil. Stir in minced garlic, sucanat, coconut milk and chicken. Turn down heat to medium/low and simmer for about 15 minutes uncovered to allow the sauce to reduce and thicken and the potatoes to soften. Add chopped asparagus. Simmer for another few minutes until the asparagus is just tender.
Serve this easy chicken curry recipe over bowls of cold, leftover rice. No need to dirty another pot to warm up the rice as the hot sauce will warm it up quickly straight in the bowl!
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