Summary

This recipe has been in the family for quite a while. Originally an Aunt brought it home from her travels abroad. The family assimilated the dish as they do with all tasty concoctions they encounter. Each sibling has their own unique spin on the curry. Erica’s being the coconut milk and red pepper flakes. Feel free to experiment with different ingredients, this recipe encourages a pioneer spirit. It’s a great dish that can keep for at least a week if refrigerated.

Ingredients & Instructions

1 lb fried and diced bacon
4 oz toasted coconut
4 oz chopped peanuts
6 chicken breasts
1 red pepper
(1/2 for sauce, 1/2 for condiment)
1 yellow pepper
(1/2 for sauce, 1/2 for condiment)
1 green pepper
(1/2 for sauce, 1/2 for condiment)
2 onions
(1 for sauce, 1 for condiment)
1/3 cup flour
2 tbsp curry powder
1 tbsp ginger
1 tsp red pepper flakes
2 cans of chicken broth
1 can of of coconut milk
1 tbsp olive oil

Fry and dice bacon, set aside. Toast coconut flakes in the oven at 325 degrees until golden brown, set aside.

Season the chicken breasts with salt and pepper then bake in 9 x 13 pan, covered with foil, at 325 degrees for 35 minutes . Let the chicken cool, then dice into 1/2 inch cubes.

Add oil into a saute pan, add and saute 1/2 of the peppers and 1 onion at medium heat until they are both tender. Mix in flour and cook for roughly 3 minutes, while whisking, to make a roux. Add 1 can of chicken broth. While whisking add the coconut milk. Continue to whisk until the mixture comes to a boil and is thick enough to coat a spoon. If the mixture becomes too thick add more chicken broth.

Whisk in curry powder, ginger, and red pepper flakes. Add in the chicken cubes and let simmer for at least 20 minutes.

Serve over white rice with condiments to individual taste.