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Coconut Curry Chicken

March 25, 2017

Coconut Curry Chicken

1 whole chicken, cut meat into pieces
3 Tbsps. of coconut oil
2 Tbsps. of coconut flour
1/2 tsp. fine salt
1/4 tsp. black pepper
1 Tbsp. ginger root, chopped fresh or 1/8 tsp ground ginger
1/4 cup onion, chopped
4 cloves garlic
1 Tbsp. curry powder
2 cups chicken stock, see recipe below
1/4 cup water
Parsley, optional

In a frying pan sauté garlic, onion, ginger fresh (if using), with coconut oil. Add the cut-up chicken, slightly brown the chicken. Add chicken stock, simmer for 15 minutes. Add salt, black pepper, ground ginger (if using) and curry powder. Cover the pan. Continue cooking for another 5 minutes. Dissolve coconut flour in 1/4 cup of water. Stir it into the pan. Continue cooking for another 5 minutes.
Serve over Rice, Couscous or noodles of choice. Top with Parsley, optional.

Homemade Chicken Stock: Cover neck and carcass of chicken with cold water add 1 tsp salt and ¼ tsp black pepper, Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface. Remove the bones and strain the stock.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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