brought to you by Thea, who apprently likes crushing life-long dreams.
(I’m tempted to use an emoticon right now, but I think it’s the sleep deprivation talking… but it would be one of those winky things, indicating that I’m kidding)
And for any who may have wanted it…
Chicken Curry – can be mild or light the afterburners.
Serve with whole wheat cous-cous or rice. Garnish with small dishes of coconut flakes, chopped hard boiled egg, chopped raisins, dates, or figs and chopped apples. Chopped peanuts and chopped cashews. Also halved grapes, and minced scallions or shallots.
4 lbs. skinless chicken breasts
1 1/2 stick butter, (or use half butter, half coconut oil)
lots of garlic powder, black pepper, ground cumin, ground ginger, some salt, 1 – 2 oz. curry powder
pint heavy cream (or coconut milk)
4 – 5 oz. cashew (or peanuts)
1/2 small can peas, drained. (I use fresh wax beans)
4 lb.skinless chicken breasts – cut in small strips.
1 stick butter – melt in wok.
Turn heat off after butter melts and add chicken strips, then coat with:
2 tsp. garlic powder
2 tsp. salt
1 tsp. black pepper
1 tsp. ground ginger
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
Juice the whole lemon, then pour juice on chicken, spice and butter mix.
Turn heat back on and cook chicken in wok.
When cooked, pour off juice and set aside (both chicken and juice!). Leave chicken in wok. Get new bigger pot.
In large pot add:
1/2 stick butter
2 tbsp. honey
1/3 pint heavy whipping cream, stir over medium heat. Add:
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger,
1 tsp. garlic powder
1 oz. curry powder (double for HOT) and juices from cooked chicken.
Stir over heat until it boils.
Add 4 oz. cashews or peanuts
Add chicken back in carefully.
Add more heavy cream — depends on how soupy you want your curry to be.
Add 1/2 small can of drained peas or veggies.
Low flame simmer for at least 20 minutes — I simmer for 40 – 60 minutes.
Number Of Servings:lots! We eat for several days.
Preparation Time:Also lots. 1 1/2 – 2 hours including cooking time.