Name: Chicken Curry
Ingredients: 0 olive oil (enough to coat pan); 3 tablespoons curry spice; 2 onions (chopped); 0 2" piece fresh ginger (chopped); 10 cloves garlic (chopped); 3 pounds boneless, skinless chicken breast (cut into bite size pieces); 10 cups chopped vegetables; 1 14 oz can full fat coconut milk; 3 tablespoons Indian relish (optional); 1 pound extra firm tofu (drained and cubed, optional); 0 salt and pepper (to taste)

Chicken Curry

Print Recipe

Course Meat, Fish & Seafood Dishes

Servings 8 servings

Ingredients

olive oil enough to coat pan
3 tablespoons curry spice
2 onions chopped
2" piece fresh ginger chopped
10 cloves garlic chopped
3 pounds boneless, skinless chicken breast cut into bite size pieces
10 cups chopped vegetables including carrots, zucchini, yellow squash, potatoes, mushrooms, red peppers — no potatoes for low carb version
1 14 oz can full fat coconut milk
3 tablespoons Indian relish optional
1 pound extra firm tofu drained and cubed, optional
salt and pepper to taste

Instructions

Generously coat the bottom of a large pot with olive oil. Add curry spice and fry in the oil until browned (about a minute). Add onions, ginger and garlic. Continue to stir. Add chicken, vegetables, coconut milk, and Indian relish (if using). Simmer for 20 minutes. If using tofu, add to pot. Cover and continue to simmer until chicken is just done and tofu is warmed through. Add salt and pepper to taste. Serve with hot sauce or additional Indian relish if desired. (Recipe♦259)

Chicken Curry

Chicken Curry

Ingredients

Instructions

Recipe Categories

Company