1teaspoonsaltsince no broth or salted butter you do need this
1Tablespoonfresh gingergrated
2-3Tablespoonscurry powderto taste
28 ouncescoconut milk2 cans
1applecored and diced (a generous ½ cup diced)
½cupraisinschopped if large
1/2cooked chickenor equivalent in turkey
2Tablespoonslime juice
2Tablespoonsflouror 1 Tablespoon corn starch for gluten free
Cooked rice for serving
Optional Cilantro or parsley as garnish, Chutney for serving
Instructions
Sautee onion in oil until just tender, abou4 4 minutes. Add garlic and cook another minute
Add remaining vegetables and cook until just slightly crisp, aboout 10 minutes. If using a combination of fresh and frozen, add frozen later so they don’t overcook.
Mix in spices and salt, until well distributed. Add coconut milk. When coconut milk is all melted, add pre-cooked chicken, diced apple and raisins.
Mix lime juice with two tablespoons of flour (or the cornstarch), then stir this in. Bring to a simmer and cook until slightly thickened.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.