This dish can be made with chicken thighs, chicken trips, or firm tofu.
Serves 3
with rice
4 organic or range free boneless chicken thighs, chicken strips, or package of organic firm tofu
1 sliced onion
2-3 organic potatoes cut into cubes
4-5 chopped cloves of garlic
1 13.5-ounces (400 ml) can of organic coconut milk
2 Tbs. (30 ml) each: curry powder and organic butter (dairy free almond butter)
olive oil
side dishes: rice, organic peanuts and raisins, chutney, organic plain yogurt (almond-dairy free), and salad
A. Cook 2 cups of rice.
B. Potatoes and onions:
1. Melt the butter in a large skillet.
2. Blend in the curry powder.
3. Mix in the coconut milk.
4. Add the onions and potatoes. Cook a few minutes.
5. Use a ladder with holes to transfer just the onions and potatoes to a skillet and sauté until potatoes are cooked. Pour a little oil over the vegetables. Add the garlic.
C. Chicken thighs:
1. Cut the thighs into cubes.
2. Add the chicken cubes to the onions and potatoes.
3. Cook until the meat is very light.
4. Transfer everything to the coconut-curry mixture.
5. Turn the heat to high until it starts simmering, lower the heat to medium low, and cover.
6. Cook about 30 minutes or until the chicken is cooked thoroughly.
D. Chicken strips:
1. Microwave the frozen strips for 2 minutes.
2. Cut into bite size pieces.
3. Add to the potato-curry mixture.
4. Heat about 5 minutes.
E. Firm tofu:
1. Place the tofu on a paper towels. Set something heavy on top and press out the liquid, about 5 minutes or microwave the tofu in a bowl 1-2 minutes.
2. Cut the tofu in half, then into cubes.
3. Add to the potato-curry mixture.
4. Cook about 5 minutes.
