Posted on | April 2, 2012 | 3 Comments
I found this recipe in one of KerryAnn’s Menu Mailers over at Cooking TF. With her permission, I’m posting it here for your enjoyment. I highly suggest you hop over to her site, where you can check out her recipe index. You can receive 2 sample mailers here. I’ve also included her bio at the end of this post. Her site & mailers are amazing!
We tried this last Wednesday, and everyone who had it (I didn’t even attempt to feed it to the persnickety 8-year-old) loved it. Hubba took his plate to the kitchen & on his way back through claimed “That’s a make again, please!!” A “make again” is just what one of the kids used to say when they loved something, and it’s stuck, LOL.
Brazillian Chicken Curry Hands-on: 15 minutes
Serves 4 Hands-off: 6-8 hours
¾ cup coconut milk
2 Tbs tomato paste
1 clove garlic, pressed
1 Tbs grated ginger
1 onion, sliced
2-4 potatoes, peeled and cubed
4 tsp curry powder
1 tsp salt
8 chicken thighs &/or drumsticks, with skin and bone
Mix the coconut milk, tomato paste, garlic and ginger together in a crock-pot. Add the onion and the potatoes. Combine the curry, salt and pepper and sprinkle over the chicken. Nestle the chicken in amongst the potatoes.
Cover and cook on low for 6-8 hours or until the chicken is cooked through.
Serve with rice and sauteed kale.
KerryAnn Foster blogs at Cooking Traditional Foods and has authored multiple books and eBooks. She writes the longest running traditional foods Menu Mailer available, now in its fifth year. KerryAnn founded Nourished Living Network, a network for traditional food bloggers, in 2011. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through celiac disease, food allergies, obesity, adrenal fatigue and heavy metals.
**While I do work for CTF, I, in no way receive compensation for sharing her recipes. I am privileged to see many of her works in action & share those that I enjoy.