Chicken Curry
Chicken Curry
2 Tbs. butter
2 Tbs. EVOO
Salt to taste
2-3 lbs of chicken (I use boneless, skinless thighs...you can use whole boneless, skinless breasts or cut into chunks or whatever...)
1 large yellow onion, sliced
4 cloves of garlic, minced
3 Tablespoons Penzey's hot curry powder
1/4 tsp. ground cloves
1/8 tsp. ground cayenne pepper
1/2 tsp. ground cardamom
1/2 tsp. fresh ground black pepper
1 tsp. ground cinnamon
1 1/2 Tbs. all purpose flour
1 1/2 Tbs. coconut flour
1 14 oz can coconut milk
1 14 oz can chicken broth
Add butter and EVOO to heavy skillet (I advise NOT a non-stick skillet for this) over med-high heat and add chicken, salt and pepper to taste. Turn/stir as needed until browned on all sides. Remove chicken from pan and add onion slices; cook & stir until just beginning to brown. Add garlic and spices, stir and cook for a minute or two. Add flour and coconut flour, stir and cook for a minute or two more. This will get burnt/brown and sticky-thick...don't worry about it! Deglaze the pan with the chicken broth and scrape to get all the spices and flour incorporated, add coconut milk and stir some more. When it's well-mixed and starting to bubble, reduce heat and add chicken back to sauce. Cook on med/low heat for another 20-30 minutes, stirring occasionally.
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Beth
Little Victories; Grand Rapids, MI
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