Chicken Curry
Ingredients
- in Curry mix – blend togetherfood processor
- • 2/3 C. onion
- cloves • 5 lg garlic I use crushed garlic from a jar
- • 2 T. chopped peeled fresh ginger (I use crushed ginger from a jar)
- • 1 T. Curry pwdr
- • 1 T. Ground cinnamon
- • ¾ tsp. dried crushed red pepper or more if you like spicy
- • ½ C. chopped fresh cilantro (I use the better part of a whole bunch
- • 2-4 T. Olive oil (this is what gets everything moving so more if necessary)
- Additional ingredients
- • 1 T. Olive oil
- • 1 Can Coconut Milk
- • 1 C. Chicken broth
- tsp • ½turmeric
- tsp • 1salt or more to taste
- • Sliced carrots
- • Asparagus
- • Sliced red pepper if everyone likes this
- • Sliced bamboo shoots
Instructions
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Pullin it together
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In a large skillet, on medium heat, drop another Tbsp of Olive oil in. Add Curry mix (above) and add either whole chicken thighs or sliced up boneless/skinless breasts. Cook until brown on both sides (about 5-6 min).
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Add coconut milk, chicken broth, salt and turmeric. Reduce heat. Add sliced carrots and bamboo shoots. Simmer until all is tender and cooked through. Add asparagus, red pepper and the rest of the cilantro bunch.
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Serve over sticky rice
