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Print this Recipe    Chicken Curry 18

Sweet Chicken Curry

3 Tbsp olive oil
3-4 medium onions, quartered
2-3 cloves garlic, sliced
3-7 Tbsp curry powder
hot chili pepper (optional)
1/2 cup chicken stock
2-4 Tbsp bisto or other thickener
1 can coconut cream Pina Colada mix
1 can low-fat coconut milk
5-6 lbs chicken (and/or lamb, beef, pork, vegetables, potatoes),
cubed- boneless, skinless thighs are excellent, as are breasts

In a pot, brown the meat, onions and garlic in oil (Chicken should
be skinned). Generously sprinkle curry powder on meat (commercial
preparations are fine on their own or cut with some homemade).
Within two minutes, everyone in your house and neighbourhood should
be bugging you as to when dinner will be ready. After you've shooed
the onlookers away (or put them to work), mix your stock and
thickener in a cup. Add stock mixture, coconut milk and cream to
the chicken. If you don't want to break the bank over one meal,
forage in your refrigerator for any questionable vegetables you
want to use up and start dicing potatoes and throw them in now.
Season to taste. Simmer for at least 10 minutes- thickening your
sauce to desired consistency, though feel free to torment your
family and/or guests by cooking this for a few hours.

Serve with rice, thick pita bread, salad and your fave condiments.
Suggested condiments include corn kernels, peanuts (or other nuts),
raisins, chopped hard-boiled eggs, sliced banana in lemon or lime
juice, sliced cucumber in yoghurt (or in a cream dressing- we like
garlic), dried coconut, raisins and other dried fruits, and chutney.


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