Simple Chicken Curry
I absolutely adore curry. I used to think that curries were hard things to make and very complicated . . . until I realized that they were simply a method of adding ingredients together in a certain order. Use these ingredients or switch it out to other similar ingredients. You are the artist in this kitchen. I hope you enjoy your chicken curry and whatever other curry you dream up!
2 tablespoons Olive Oil, Coconut Oil, or Ghee
1 Large Onion
1-2 Cloves of Garlic
1 tablespoon Curry Powder
1 cup of Yogurt
1 – 2 cups of Chicken or Vegetable Broth or Raw Milk
2 tablespoons of Peanut Butter, Almond Butter, or Hazelnut Butter
Leftover Chicken Meat
1 teaspoon of Raw Apple Cider Vinegar
Sea Salt (as needed)
Preparation for Chicken Curry
Sauté on medium heat the onions in 1 tablespoon of oil. As the onions begin to get transparent, add the garlic. When the onions and garlic are almost fully cooked, add 1 tablespoon of Curry Powder (more or less, to taste). As the curry powder smell fills the air, begin to add in the yogurt. The yogurt will release its liquid very fast and you will then add in the broth or milk. Let this cook down until the yogurt, curry, and broth are combined fully. Add in the nut butter to thicken your curry. Since your chicken meat is already cooked, add the meat in at this point to avoid overcooking. As the chicken becomes warm and your curry thickens, add in the vinegar. Serve in a bowl with rice, brown rice, or cauliflower rice.
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