| |
- In a large frying pan or sauce pot place
cubed chicken breasts in water to cover. Bring water to boil and
let chicken poach in bubbling water about 12 to 15 minutes until
cooked through. Remove, drain and reserve.
- While chicken is poaching, over medium high heat, add olive oil
to a large Dutch oven (or large covered saucepot). Saute onion and
garlic stirring constantly until onion is translucent, (about 5
minutes). Add carrots, curry powder and cinnamon and continue sauteing
about 5 minutes longer. Carrots will still be undercooked.
- Lower heat. Add diced tomatoes, water chestnuts, cauliflower,
peppers, and poached chicken pieces to the onion mixture and stir.
- Cover and simmer for 20 to 25 minutes or until vegetables are
done. Gently stir mixture as it starts to release liquids and make
a sauce. You should not need to add water.
- When dish is thoroughly heated through and vegetables are tender,
add coconut, slivered almonds and optional raisins. Stir to blend
and serve with rice.
|
|
- 2 lbs. boned chicken breast cut into
bite-sized cubes
- 2 Tbsp. olive oil
- 1 medium onion, diced fine
- 3 cloves garlic, minced
- 2 large carrots cut into thin, round slices
- 1 Tbsp. curry powder
- 1/2 tsp. cinnamon
- 2 large tomatoes, diced
- 8 oz. can, sliced water chestnuts,
- 2 cups cauliflower broken into bite-sized pieces (1/2 head)
- 2 green bell peppers cut into thin, 1 inch long strips
- 1 red bell pepper cut into thin, 1 inch long strips or 1 cup sliced
pimento
- 4 Tbsp. unsweetened coconut flakes
- 4 Tbsp. slivered almonds
- 4 Tbsp. raisins (optional for those reducing Candida levels).
|
