Coconut chicken curry

Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento

This recipe is great for a crowd. It can be made completely ahead and reheats well. Serve with basmati rice and peas.

Ingredients

1 tbsp. coconut oil
1 medium onion, chopped
1 (1-inch) piece fresh ginger, peeled and minced or grated
2 garlic cloves, minced
1 tbsp. mild curry powder
1 1/2 tsp. ground cumin
1 tsp. garam masala
1/4 tsp. sea salt
Freshly ground pepper, to taste
1 (13.5-oz.) can coconut milk
1 whole roasted chicken, skin removed and cut into medium pieces (larger than bite-sized; see recipe)
Chopped fresh cilantro, for garnish

Directions

In a medium pot, sauté onion, ginger and garlic in oil for about 3 minutes. Stir in spices and sauté an additional 3 minutes. Add coconut milk, stir well and simmer for 5 minutes. Stir in chicken, cover, reduce heat to low and simmer for 10 minutes. Adjust seasonings and sprinkle with cilantro.

Serves 6

Photo: Scott Monaco