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Chapter:Chicken Recipes: Stove Top
Section:Curried
Recipe:Chicken-Vegetable Curry
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Chicken-Vegetable Curry
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1 family-size package boneless skinless chicken thighs (about 4 lbs?)
1 can coconut milk
1 onions, sliced
1 bunch broccoli, cut into chunks
2 large carrots, julienned
2 cloves garlic
1 t. minced fresh ginger
2 t. curry powder
salt and freshly ground pepper
optional: 1 can sliced bamboo shoots, rinsed and drained
also: 1 cup peeled, seeded tomatoes, diced

Cut chicken thighs into 1 and 1/2 inch chunks. Brown in coconut oil; set
aside. Saute sliced onions in coconut oil until very soft, almost falling
apart (15 min. or so). Meanwhile, steam carrots and broccoli until just
begninning to get tender. Set aside. Add curry powder, garlic and ginger to
onions in skillet. Saute for about 2 minutes, add coconut milk and simmer
until is begins to thicken, about 2-3 minutes. Add remaining ingredients 
and simmer until vegetables are tender, stirring frequently, about 
5 minutes.

Garnish with fresh basil (NOT dried!!!), mint, or (not GRAP) raw cashews 
and serve with a good "cuppa" darjeeling.

Note: You can make this recipe using shrimp instead of, or in addition to,
the chicken. Add raw shrimp to curry in the last 2-3 minutes of cooking,
curry is done when shrimp is pink.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001
chapter picture
Piyachok Thawornmat / FreeDigitalPhotos.net 10053704