IGF July - 7 - 2017 RecipesADD COMMENTS

After spending some years in Asia, my son wanted me to figure out how to make the curry he had grown to love. Without the use of the typical curry cubed seasoning (which is NOT gluten free,) it took some research, and trial and error. But in the end, we got a curry he said was spot on.

I have grown to love curry as much as my son. . . I mean, as much as he does. (As good as this curry is, I do still love my son more than I love curry!)


4 chicken breasts, trimmed and cubed
1 medium onion, chopped or sliced
1/2 tablespoon minced garlic
2 small apples, peeled and cubed
2 carrots, sliced
2 potatoes, peeled and cubed
1 1/2 cups broccoli florets

Sauce Ingredients:

8 oz can tomato sauce
13 oz can coconut milk
2 cups chicken broth (reserve 1/2 cup)

4 tablespoons corn starch
1 1/2 tablespoons curry powder
1 teaspoon cocoa
1/4 teaspoon ginger


1. In a frying pan, cook cubed chicken for 2-3 minutes, or until no longer pink.

2. Add onion, garlic, potatoes and carrots while chicken juices are still in the pan. Cook until carrots are almost softened, add broccoli. Cook until juices are cooked out and vegetables are tender. (if necessary, add more water to continue steaming vegies if not done. Or steam vegies separately if desired.) Remove from heat and set aside.

3. Make sauce by first combining all dry ingredients. Stir dry ingredient into the reserved broth until no lumps remain.

4. Add sauce ingredients to the pan of chicken and vegetables, including the spices mixed with broth. Cook on medium, stirring continuously until sauce thickens.

5. Just before serving, add apples. Serve over steamed rice.

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