Recipe: Chicken Curry in a Hurry
– From the Maker’s Diet program by Jordan Rubin

For a taste of the exotic without leaving your own dining room, try this excellent, quick recipe for curried chicken.

• 4 tablespoons butter
• 3 tablespoons whole-wheat flour (soaked)
• 1 tablespoon curry powder
• 2 cups coconut milk/cream
• 1 teaspoon minced onion
• 2 cups diced cooked chicken
• Sea salt and pepper to taste
• Lemon wedges.

Melt butter in large saucepan over low heat. Add flour and curry powder and cook, stirring, 5 minutes. Pour in coconut milk. Increase heat to medium and bring to boil, stirring. Add the onion, then add chicken and heat through. Season with salt and pepper. Serve with lemon wedges.

Optional Toppings (mix & match):

• 4 scallions, chopped
• 1 cup toasted coconut,
• 1/2 cup sliced almonds
• 1 cup prepared mango chutney
• 1 /4 cup finely chopped cilantro leaves
• Add a Vegetable

Curried chicken goes great with just about any vegetable, but you may want to consider making it with broccoli or cauliflower, both fiber-rich options. Just take two cups of the vegetables and place them in a steamer basket over boiling water until tender. Cook up some brown rice as well for a complete meal.

For more information about the Maker’s Diet book, program and recipes, click here.