Chicken Curry

2-3 c. shredded, cooked chicken
4 T. ginger, fresh and finely chopped or ½ – 1 tsp. ground ginger (fresh is best!)
4 cloves minced garlic
1 lg. sweet onion, chopped
1 apple, peeled and chopped
3 T. curry powder
6 + T. flour
1-2 tsp. salt
1 T. honey (or other sweetener)
2 1/2 c. chicken broth
2 cans coconut milk

Sauté onion in small amount of oil on medium heat until tender, about five minutes. Add garlic, ginger, onion, apple, curry powder, flour, sweetener and salt. Saute until ingredients mold together and onions are transparent. Add chicken broth and coconut milk and stir until well combined and thickened. May need to use whisk. Add more flour to thicken if desired. Add chicken and heat thoroughly. Serve over rice or with flat bread. Also freezes very well.

Bethany D. Andrews

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