Chicken Curry


olive oil (enough to coat pan)
3 tablespoons
curry spice
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)
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)


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)

Dietary Preferences: