I LOVE curry so I wanted to make the dish on my own, tasting like it came from a restaurant BUT with organic ingredients which you can't get at most restaurants. I created this from a few different idea's I had and from a few other recipes I saw and created my own Curry Chicken. This recipe serves 2.
1 chicken breast, cut and drenched in dry rub (recipe below) after sitting at least a half hour
2 carrots cut biased
1/2 large onion or one small/medium onion cut in half and sliced thin
3 cloves garlic, minced
1 1/2 cups unsweetened coconut milk
3 teaspoons cornstarch
Coconut oil for cooking
Combine the coconut milk and cornstarch until no lumps appear; set aside. Cook the carrots and onions down in about 1 Tablespoon of coconut oil until crisp tender. The onions will be a little more done than the carrots. Remove from pan and set aside in a bowl. Add a little more coconut oil and then the chicken. Cook chicken until just about done. Add the cooked carrots and onions and the minced garlic. Slowly pour the coconut milk/cornstarch mixture into the center of the pan. Let simmer, stirring occassionally until thickened. Serve with rice or noodles.
3 teaspoons curry powder
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1/4 teaspoon fresh ground black pepper
Cut chicken into strips and drench in dry rub. Let sit in refrigerator for at least a half hour.