Gfcf Simple Chicken Curry
"Sooooo delicious..... omnomnom!"
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Yields:
-
8 1 cup servings
- Serves:
- 8
ingredients
- 2 chicken breasts
- 2 tablespoons chicken bouillon (better than bouillon brand)
- 2 tablespoons cornstarch
- 1⁄4 cup water
- 4 cups water
- 1 (16 ounce) can coconut milk (full-fat)
- 1 ounce ginger (minced)
- 2 white onions (cut into strips)
- 2 garlic cloves (minced)
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 2 tablespoons olive oil
directions
- Put oil, onions, garlic, and ginger into a heavy-bottomed stock pot and put onto medium heat. Sprinkle with salt.
- Stir and cover. Let saute for an hour, stirring every 10 minutes.
- Add chicken and cook until almost done (maybe 10 minutes).
- Now add 4 cups water, bouillon, and the coconut milk (shake the can really well before opening and be sure to scrape off all the delicious cream!).
- Bring to a boil, then set to medium heat. Allow to simmer, covered, for an hour. Stir every 10 minutes.
- Now take the garam masala, curry powder, and turmeric and dry roast over medium-low heat for about 10 minutes. Stir constantly.
- Add the spices to the curry as soon as it's ready and continue cooking until the hour has passed.
- Put the cornstarch into a glass and add 1/4 cup water and stir until dissolved.
- Slowly add the mix into the curry while stirring and while the curry is boiling (you may need to raise the heat in order to do this).
- Let it boil over medium heat for 10 minutes while stirring.
- Serve next to rice or over noodles. Freezes well.
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RECIPE SUBMITTED BY
I'm a housewife and mother of a 2 year old baby. I love cooking and making my own foods at home!
