March 31, 2009

Chicken Curry

I stumbled upon this recipe while look for freezable dinners. I was excited to find that it was dairy-free. The recipe uses coconut milk. It turned out great. Easy to make, tastes great, and not too spicy. My daughter enjoyed it as well. I told her that it was chicken nuggets, but she even ate the curry sauce over brown rice. Seeing as she is too young to properly use utensils she was a mess by the time she was done. Green curry sauce everywhere! I made the meal during her nap time and then let it simmer until dinner 3 hours later.

Link to recipe blog.

Chicken Curry

Makes 6-8 servings

2-4 Chicken thighs, cut into chunks (I used 1 1/2 large chicken breasts but would do 2 next time)
2 Tbsp whole wheat flour
1 Tbsp curry powder
4 Tbsp ginger, fresh and finely chopped
4-6 garlic cloves, fresh and finely chopped
1 large onion, chopped (We are not big onion fans so I used only about 1/4 cup)
1/2 green apple, chopped (I used the full apple since I omitted some of the onion)
3 Tbsp curry powder
6 or more Tbsp whole wheat flour
1 Tbsp sea salt (lower this amount to 1-2 tsp if you are using canned chicken broth)
1 Tbsp rapadura or other natural sweetener (I used regular sugar)
2 1/2 cups (or approx. 1 1/2 -15 oz cans) chicken broth
2 1/2 cans (14 oz) coconut milk

Combine chicken, 2 Tbsp of flour & 1 Tbsp of curry powder in a Ziploc or bowl to coat. Fry lightly in oil (preferably coconut oil) in a frying pan for just a few minutes until cooked. Set aside.

Combine fresh garlic, ginger, onion, apple, curry powder, flour, sweetener and salt in frying pan. Allow to fry under medium heat (I added extra oil to the pan here) to mold the ingredients together (around 10 minutes), until onions are transparent, heated completely through. Add liquids - chicken broth & coconut milk, and stir frequently until heated through and thickened. Add more flour to thicken as needed. Add breaded chicken.

For the Freezer:
This recipe freezes remarkably well. You have two options.
1. Layer a greased pan with cooked brown rice and then top with the cooked curry sauce. Cover and freeze. When ready to serve, thaw, and reheat at a low temperature.
2. Wait to prepare your brown rice till the day you desire to serve this and simply freeze the curry sauce in a container. Glass canning jars work very well. Give plenty of expanding room and make sure it is completely cooled before freezing. When ready to serve, thaw the sauce, and then prepare your rice and reheat your sauce.

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