“Sooooo delicious..... omnomnom!”
READY IN:
2hrs 10mins
SERVES:
8
YIELD:
8 1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oil, onions, garlic, and ginger into a heavy-bottomed stock pot and put onto medium heat. Sprinkle with salt.
  2. Stir and cover. Let saute for an hour, stirring every 10 minutes.
  3. Add chicken and cook until almost done (maybe 10 minutes).
  4. 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!).
  5. Bring to a boil, then set to medium heat. Allow to simmer, covered, for an hour. Stir every 10 minutes.
  6. Now take the garam masala, curry powder, and turmeric and dry roast over medium-low heat for about 10 minutes. Stir constantly.
  7. Add the spices to the curry as soon as it's ready and continue cooking until the hour has passed.
  8. Put the cornstarch into a glass and add 1/4 cup water and stir until dissolved.
  9. 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).
  10. Let it boil over medium heat for 10 minutes while stirring.
  11. Serve next to rice or over noodles. Freezes well.

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