I made the best Indian style chicken curry last night! I finally am hungry and feel like cooking again. Yay!! I have missed cooking! I made a ton of it since my family came over for dinner, and I wanted leftovers for Friday night. We have a large family, so this made quite a bit. (Enough to feed 12 people twice.)
Chicken Curry:
4 onions, with their greens (I just used 4 of the large onions with their tops that I had pulled up the day before.)
12 T curry powder
2 tsp smoked paprika
2 tsp cinnamon
2 tsp sugar
4 tsp salt
4 bay leaves
12 cloves garlic, minced
1/4 cup finely chopped ginger
6 T tomato paste
3 pints canned chicken
3 cups sour cream
3 cans coconut milk
Stir fry onions in coconut oil or olive oil until translucent and slightly browned. Add all ingredients listed from curry powder to ginger. Mix well. Add chicken, tomato paste, sour cream and coconut milk. Bring all ingredients to a boil and then reduce to a simmer for 25 minutes. Add 1/3 cup lemon juice. Garnish with a small amount of fresh basil if desired.
We added thai chili sauce and a dash of cayenne to the adult’s portions. We served the chicken curry over jasmine rice.
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