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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a delicious low fat curry. Ingredients:
3 lbs chicken breasts, cut into 1 inch pieces |
2 large red peppers, membranes removed, seeded, cut into 1 inch pieces |
16 mushrooms, cleaned, stems removed, and cut in half |
2 cups cherry tomatoes, cut in half |
1 large eggplant, cut into 1 inch pieces |
2 tablespoons butter |
1 onion, chopped |
1/2 celery, chopped |
1 carrot, chopped |
1 garlic clove, minced |
1 red delicious apple, peeled, cored and chopped (or like) |
1/2 banana, sliced |
2 tablespoons curry powder |
1 sprig parsley |
1 1/2 teaspoons tomato sauce |
1 1/2 teaspoons unsweetened coconut, shredded |
4 cups chicken stock |
1/4 cup whole milk |
Directions:
1. Make sauce first!
2. Add all the ingredients for the sauce except 2 cups of the stock and the milk. Cook for at least one hour. Stir often. Puree sauce in a blender and add milk, puree. Add enough sotck to make 3 1/2 cups sauce and puree until blended.
3. For chicken.
4. Preheat oven to 500 degrees. Put eggplant in a colander and sprinkle with salt. Allow to drain over a bowl while chopping the other veggies. Rinse eggplant after 15-20 minutes, pat dry and combine with other veggies (everything listed before 2 Tablespoons butter listed in recipe above). Toss with 1/2 teaspoon oil and spread evenly on a foil lined cookie sheet. Put in oven.
5. Cut chicken breast and season with salt and pepper. After the veggies have roasted 15-20 minutes, push them all to one side of the pan and add the chicken to the other side of the pan in a single layer. Turn oven to broil setting and broil until chicken is done. Check frequently and turn veggies if necessary. Mix chicken and veggies on pan when chicken is done and veggies are lightly browned. Serve with curry sauce.
6. This makes a lot of chicken curry. If you don't have a large family, make half of the chicken part and all of the curry sauce but reserve half of the curry sauce for later.
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