Coconut Chicken Curry By Chef Clay Miller
Ingredients:
1 large white onion
4 celery stalks
2 carrots
1 Idaho potato
3 cloves of garlic
4 oz of canola oil
1 Tablespoon of tumeric
1 Tablespoon of ginger powder
1 teaspoon of paprika
4 Tablespoons of sherry vinegar
4 Roma tomatoes
4 oz of tomato sauce
3 cups of chicken stock
2 cans of coconut milk
4 cups of kale stemmed and chopped
1 head of cauliflower
2 cans of chicpeas/garbanzo beans, drained
For the rice:
2 cups of MEDIUM grain rice
2 cups water
1 Tablespoon of oil
1 tsp of salt
Directions:
Begin by dicing onion, celery, carrots and potatoes. Add to a large pot, season with salt and sauté with 4 ounces of canola oil. Meanwhile, peel and mince garlic. Add to other ingredients in pot and sauté 10 minutes or until onion is translucent and vegetables are tender.
Add tumeric, ginger, paprika. Stir about 30 seconds. Then add vinegar and reduce to 50%. While liquid is reducing, dice the Roma Tomatoes. Add tomatoes and sauce to the vegetables. Stir to combine. Add chicken stock and coconut milk. Simmer 5 minutes.
Meanwhile, cut the chicken thighs into 1 inch strips. Set aside. Cut cauliflower into large florets. Add both the chicken and cauliflower to the pot, along with the kale and chickpeas. Simmer all ingredients for 20 minutes.
For the rice:
Bring water, oil and salt to a boil in a medium size pot. Add rice, stir and bring to a simmer. Cover over low heat for 15-20 minutes.
