Chicken Curry

An easy, elegant and mild Indian inspired curry that your family will love!

Perfect for a cozy fall or winter evening.

This has been a family favorite for us since the kids were little.    When we converted to gluten-free, I was so grateful for recipes like this that didn't require any modifications and that were already beloved. I like that you can keep the ingredients on hand  because they all come from the freezer and pantry. The boys favorite part is sprinkling coconut and  almonds or peanuts all over the top.  They love this curry so much I have never even heard complaints about the peas!

1 Tbsp Coconut or Canola Oil

1 large Onion, chopped

2 Chicken Breasts, cut into 1-2 inch pieces

2 Tbsp Butter

2 Tbsp Curry Powder

1 Garlic Clove, minced

1 (14oz) can Coconut Milk

1/2 cup Golden Raisins

1/2 cup Frozen Peas

Salt and Pepper to taste

Combine the oil, chicken and onions  in a large pan or dutch oven.

Saute over medium heat until the onions are translucent.

Remove to a plate or bowl and set aside.

The chicken will continue to cook later - so don't worry if it is not completely done.

In the same pan, add the butter, curry powder and garlic.

Stir to form a paste and cook for 1-2 minutes.

Pour in the coconut milk, ...

... raisins, ...

and the chicken with onions.

Season with salt and pepper.

Stir well and bring to a low boil.

Simmer for 10-12 minutes.  

Keep the heat low so that you don't curdle the coconut milk.

Add the peas and cook for 2-3 minutes more.

Serve over Basmati or Jasmine rice.

Serves 6