Yesterday we celebrated my dad's 59th birthday. My mom suggested I make curry so this is the recipe I came up with. It is a conglomeration of multiple recipes I found on the web. I went with what I had in the fridge and only had to go to the store to buy ginger. This recipe serves 8-10 people. Prep time is 40 minutes.
6 Tablespoons of organic extra virgin coconut oil ( if you like nutiva on facebook you can get 20% off your order)
2 organic yellow onions, chopped (Klesick Family Box of Good)
12 cloves of garlic, minced or use a garlic press
6 tablespoons of organic curry powder
2 teaspoons of organic cinnamon powder
2 teaspoons of organic paprika
2 bay leaves
2 1/2 teaspoons of organic ginger powder or the same of freshly grated organic ginger ( I looked for fresh and could not find organic, only conventional originating in China...)
1 teaspoon of organic sugar ( large bag from Costco) you could also use honey or brown rice syrup
4 cups of cooked chicken ( I precooked an organic whole chicken and deboned it)
3 Tablespoons of organic tomato paste
2 cups of coconut yogurt (or any type of yogurt)
1 1/2 cups of organic coconut milk (canned is thicker and better for this recipe)
1 lemon (you need the juice of one lemon)
1 tsp of organic cayenne pepper
salt to taste
First place coconut oil, onions and crushed garlic in the dutch oven on the stove top. Cook on medium high until the onions are translucent.
Then add curry powder, ground cinnamon, papricka, bay leaves, ginger, sugar and salt to taste. Stir with onions. Cook for about 2 minutes stirring often.
Then add pre-cooked chicken ( I precook and freeze my chicken), tomato paste, yogurt, coconut milk. Bring to a boil. Then let simmer for 20-25 minutes on low. This allows the flavors to spread and deepens them.
After the pot has simmered add the lemon juice and cayenne pepper. Simmer for 5 more minutes then serve over rice.
This dish turned out delicious! We used brown rice as our base and served with a side salad. Enjoy!