This has been the most requested Recipe by far, and since it is time to start making some comfort food and to move the party indoors, this is the perfect recipe for that.
It’s warm, delicious and fun to display with colorful condiments.
If you need an interactive experience for your guests, this is it, too.
What are your for favorite toppings? Tim would like to know!
Ingredients
● 12-14, 8 oz chicken breasts, trimmed
● Madras curry powder or paste
● 3 carrots
● 1 onion
● 1 shallot
● 1 can unsweeted coconut milk
● 1 tbsp fresh ginger, grated
● 1 qt. Chicken or vegetable stock
Preparation
- Coat Chicken with 2 tbsp curry powder
or paste. - Steam or bake chicken, cool and tear into
1 ½ to 2 inch pieces. - Blanch the carrots, cool, and cut into
batons. - Chop onion and shallot and saute in
canola oil until translucent. - Add 2 additional tbsp curry
powder/paste, unsweeted coconut milk,
ginger, and chicken or vegetable stock. - Cook sauce for 20 minutes at medium
heat. - Fold in chicken. Season with Salt &
Pepper.
Tips
Best Made 1-3 Days Ahead
Serve with Jasmine Rice and Condiments
such as Chutney, Pineapple, Coconut, Dried
Apricots, Diced and Seeded Jalapenos