CHANDRANS CHICKEN CURRY

CHANDRAN'S CHICKEN CURRY
2 tablespoons oil
1 large onion, sliced thin, 5 1/4 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, 4 1/2 ounces
1/2 cup water
2 pounds boneless chicken thighs, cut in 1" cubes (see my comments below)
1/2 cup coconut milk
2 tablespoons fresh cilantro, chopped

Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt
1/4 teaspoon xanthan gum

Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.

Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.

Makes 4-6 servings
Do not freeze

Per 1/4 Recipe: 263 Calories; 19g Fat; 16g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 175 Calories; 13g Fat; 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This has an interesting, exotic flavor. The recipe didn't specify whether to use dark or white meat chicken so I used white meat the first time I made it. Although it didn't come out dry, boneless thighs work better because of the long cooking time. If you prefer white meat, I suggest shortening the cooking time a little. Although this is a curry dish, the flavor is nothing like the curry powder that comes in jars and, despite the cayenne pepper, there was no heat to speak of. Feel free to add a bit more if you like. The original recipe is from an old issue of "Every Day with Rachael Ray" magazine. You can also find it on her website here. Click the photo to see a close-up.

The stir-fried vegetables that you see off to the side of the curry was something I sort of threw together and not really a recipe. I have posted it in case you're interested because it was quite good.

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