Made this wonderful yellow curry last night. I was a bit surprised by it as I did not quite realize it was a curry when I decided to make it.
It was labeled as Mulligatawny and I just thought it was a stew that happened to have curry in it. Yeah, smart me.
The recipe came as part of my subscription to E-Meals, which I have been quite enjoying. I subscribed to their Paleo membership and so I get grain free, dairy free recipes sent to me every week.
Of course, I don’t always make the recipes quite as written, so here is my version of it.
I hope you enjoy it as much as we did. I always seem to make a huge pot and then the family eats it for days. They pour it over rice, but you could use quinoa instead, or just eat it like a soup.
A nice thing about this recipe is that the amount of the ingredients don’t really matter much. Although I will tell you what I used, don’t get hung up on it if you don’t have the exact amounts. Just put in what sounds good. It will turn out wonderful.
- Coconut oil
- Chicken breast or thigh
- Salt & Pepper
Organic Curry Powder
- Chicken or vegetable broth
- Coconut Milk
- Saute a pound or so of bite size chicken breasts or thighs in a tablespoon of coconut oil until the chicken is nicely browned. Olive oil would work as well. Remove the chicken from the pan.
- Add another tablespoon of the oil to your skillet and saute a chopped onion, a couple of chopped carrots, a few cloves of minced garlic and about a cup of chopped celery. Cook until the veggies are tender.
- Add in a peeled, chopped apple and about 2 tablespoons of curry. Mix well.
- Pour in about 4 cups of broth and add the chicken back in. Bring to a boil.
- Turn the heat down and simmer for 10 minutes.
- Add a cup of coconut milk and cook another 5 minutes.
- Add salt and pepper to taste.