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Lilly & Audrey Andrews
Chicken Curry Bar cont.
DIRECTIONS cont.
Place remaining toppings (except for mint) in separate small serving bowls:
raisins, banana chips, cilantro and lime wedges. Set all aside until ready to
serve.
Prepare Curry Ingredients: Cut chicken into 1-inch-thick slices. Set aside.
Cut onion in half through stem end. Place halves, cut sides down, on cutting
board. Beginning at stem end, cut onion into thin slices. Mince garlic.
Cook Curry: Heat coconut oil in a large sauté pan over medium-high
heat. Add onion and garlic, and sauté for 5 minutes or until beginning to
caramelize, stirring often. Add chicken, curry powder and salt. Stir to
evenly coat chicken with curry powder. Cook for 7 minutes or until chicken
is cooked throughout, stirring occasionally. Add chicken broth, coconut
milk, and red pepper flakes and bring to a boil. Reduce heat to medium-low
and simmer for 15 minutes or until sauce has thickened slightly, stirring
occasionally.
Serve Curry: Just before serving, stack mint leaves,
roll up tightly, and thinly slice
crosswise into chiffonade.
Place mint into a small
serving bowl. Arrange
serving bowls with
toppings. To serve,
spoon ½ cup rice into
each of 8 individual
shallow bowls and top
each serving with about
¾ cup chicken curry.
Serve immediately, allowing
guests to add toppings of
their choice.
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