Mark’s Chix Curry

Mark’s Chix Curry
(varied the veggies)

2 lbs boneless hormone free chicken
2 heaping teaspoons curry powder
3 teaspoons agave syrup
½ tsp pepper flakes
1 tsp salt or to taste
½ tsp pepper
1 can organic coconut milk
1 box organic chicken broth
2 large yellow sweet potatoes or yams
½ small bag baby carrots
1 head large cauliflower
Optional zucchini or yellow squash
½ cup raisins added to taste as garnish

In large pot, put chicken, coconut milk and spices. Cover with chicken broth and bring to a boil. Slice all veggies about 1 inch thick. Add vegetables. Add more water to cover. Turn down, cover and simmer till chicken done and vegetables tender about an hour. Add raisins as garnish.

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