Recipe of the Week

Chicken Curry

meat from 2 cooked chickens, cut up (or just use chicken breast if you prefer)

about 3 tblsp. butter

2 medium onions, finely chopped

2 tblsps turmeric

1 tbslp ground fenugreek seeds

1 tsp ground cumin

1/4 tsp cayenne pepper

1/2 tsp ground cloves

1 tsp ground coriander

1 tsp ground cardamom

2-3 cups chicken stock

juice of 1-2 lemons

2 garlic cloves, peeled and mashed

1 can whole coconut milk

sea salt

Saute onions until soft in butter. Add spices and saute, stirring, for several minutes. Add chicken stock and lemon juice and bring to a boil. Stir in garlic, chicken and cream. Simmer, uncovered, for about 14 minutes, stirring frequently, until sauce is reduced and thickened. Stir in chicken and season to taste. Serve with traditional curry garnishes such as chopped green onions, or chopped peanuts.