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Mary's Chicken Curry

I spent a few hours over the weekend pouring over several cookbooks, checking out every version of a curried chicken dish I could find.  Finally, I put together these ingredients and it was a huge hit - even little children love it.  It presents as real comfort food.

Eight servings.  Pray for leftovers but people will go back for seconds!

3 - 3 1/2 lbs cubed and cooked chicken thighs.  (I cut the thighs up and simmered slowly in about 1/3 cup very strong (4x) chicken broth for about 30 - 40 min, til fork tender and not "bouncy".
5 Tbsp butter
2 onions, chopped
1/4 cup flour
2 cups strong chicken broth (I used 4 tsp "Better than bouillon" chicken broth paste to 2 cups boiling water)
1 can organic coconut milk
2 Tbsp curry powder (mild or hot or a mix of both)
2 Tbsp lemon juice
1/2 cup cashew pieces
1/3 cup organic raisins

Cooked organic basmati rice (6 - 8 cups)
optional topping condiments:  yogurt, chutney, toasted almonds or peanuts, sliced banana, cilantro

1.  In large skillet, melt the butter and saute the onions until just soft, but not browned.  Add the flour, stir and cook for 2 - 3 minutes so it no longer tastes floury and is completely smooth, then add in the chicken broth, slowly stirring constantly.  Add curry powder and salt to taste and continue to cook until thick and smooth. 
2.  Add can of coconut milk and about an ounce of water to make 2 cups total.  Stir to incorporate.
3.  Stir in the lemon juice and adjust seasonings.
4.  Stir in cooked chicken pieces, cashews and raisins and cook until warm through.
5.  Serve over rice and pass the condiments!  Serve with warm Naan to soak up the curry juices at the end.
6.  Peas make a nice side dish along with a "sweet-ish" salad that might have pears, pomegranate, jicama or apples tossed with a lemon juice-avocado oil dressing.

Mary Anne Robinson, MS Bio-Nutrition
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