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Chicken Curry
Gluten Free, Dairy Free
Recipe provided by Cindy Flegel, BSc, RHN, NNCP

Serves 3


2 cloves Garlic, minced
1 Tbsp. Ginger, minced
1/2 Onion, coarsely chopped
1-2 Tbsp Coconut oil
2 Chicken breasts or 4 thighs, diced
1 Tsp Spice Sanctuary Indian Super Spice Blend
1/2 Tsp Spice Sanctuary True Cinnamon
1 medium Sweet Potato, cleaned and diced
1 small Golden Beet, cleaned, peeled and chopped
3 Tomatoes, chopped
3 Carrots, cleaned and chopped
1/4 cup Water
231ml canTomato Sauce
1 Tbsp Raw Honey
1/2 cup Coconut Milk

How to Make:

1. In a large pan or soup pot, heat oil and saute the garlic, ginger and onions until soft (about 5 minutes)
2. Add the diced chicken and cook at medium-high heat until chicken is thoroughly cooked (no longer pink).
2. Add the spices and stir to coat the chicken.
3. Reduce heat to medium and add in the potatoes, carrots, beets and tomatoes, stirring to coat with oil and spices. Cook for another 3-5 minutes until the tomatoes soften.
4. Add the tomato sauce and water, bring to a boil and then reduce the heat and simmer until the vegetables are cooked to desired tenderness (about 20-30 minutes).
5. Add in the honey and extra spice if you wish before adding the coconut milk and stirring well and cooking for another few minutes.

How to Enjoy:

Serve hot with brown rice or naan bread!

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