Asian Chicken Curry

Recipe:

1 lb. bag of rice (cooked)
1/4 cup olive oil or butter
1 small onion, 4-5 cloves garlic, & 2 Tbs. fresh ginger
1 tsp. salt, 1 Tbs. chili powder, 1 Tbs. curry powder (or more)
2 cups chicken broth
2 cans coconut milk
2 Tbs. cornstarch
4 cups chopped chicken meat
2 cups shredded coconut ( optional)

Chop 1 small onion, 4-5 cloves of garlic and 2 Tbs. fresh peeled ginger root. Do not use powdered.

Sauté in large pan with about 1/4 cup olive oil or butter.

Add at least 1 tsp. salt, 1 Tbs. chili powder and 1 or more Tbs. curry powder and stir.

Add 2 cups chicken broth and stir well.

Add 2 cans coconut milk and whisk in until smooth.

Test thickness of sauce. If not thick enough to serve over rice, thicken with a slurry of 2 Tbs. cornstarch and 1 cup water.

Whisk in and bring back to a boil.

Add 4 cups cooked chicken (cubed or shredded) and up to 2 cups shredded coconut (optional).Serve over rice.

I used a 1 lb. bag of brown rice for this amount of sauce.

This meal feeds 8 people. Directions for cooking the chicken and saving the broth are on my previous video entitled, Whole Chicken vs. Chicken Breasts.