Indian Chicken Curry

Rather than weekly menu plans that take quite a while to type out, I thought that I would start a “What’s For Dinner Tonight” portion of my blog. I know that a lot of you are very curious about how we eat, and afford to eat on so little. I do try to feed our family of 5 on $20-$40 a week (depending on the garden).  So, here is what we are having tonight!  This is one of my hubby’s favorites!  I am not really sure what to call it, so I will stick with Chicken Curry.

I am serving this with Naan (a flat bread) tonight. It would also be good over rice.

Chicken Curry – hubby’s favorite version

1/2 a chicken cooked and cubed (I use our range fed chickens, and can these so they are ready to go.)
6 onions
3 T olive oil
3 T butter
6 onions
1 t curry
2 t Thai chili sauce
6 cloves of garlic, minced
1 thumb size fresh, grated ginger
1/4 t ground Cloves
1 t cinnamon
2 t ground tumeric
1 T cumin
1 T coriander (I am out of this, so tonight, I will add extra cumin.)
3 tomatoes chopped (since these are out of season, I am using a pint of my canned tomatoes from when our garden came in.)
salt to taste

Chop 3 onions, and put in food processor. Add spices, garlic and ginger. Process until pureed. Thinly slice the other 3 onions. Heat oil and butter in pan. Add the sliced onions and fry until golden brown. Remove onions from pan. Add the pureed mixture to the oil, fry until it darkens. Next, add the tomatoes to the pan and cook until most of the tomato juice has cooked out. Add the chicken and coconut milk. Mix well, and cook another 5 minutes. Serve with rice or Naan.

(We really like spices and strong flavors. If you would like your dish with a little less heat, leave out the chili sauce.)

I also purchase my spices from Asian foodmarts to reduce the cost of these foods.

Here is what we had the rest of the day:

For breakfast:

Oatmeal and fruit. (The oatmeal was free with coupons. I used frozen fruit from our garden this summer.)

Lunch:

Leftover chicken from last night’s meal, made into sandwiches with homemade bread. Leftover green beans and broccoli. (We ended up having company last night, so I also made up broccoli with cheese sauce to stretch the meal further.)

Snack: Pickled vegetables from our garden. (We had a crock this summer, then canned the veggies.)  They are so yummy and crisp. We used cauliflower, green beans, bell peppers, and carrots. We had to buy the cauliflower and carrots since they weren’t in season. We bought in bulk to reduce our cost.

Dinner:

Chicken curry with Naan. Clementines for dessert.

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