|A most delicious (and very easy) curry.|
1 Tbsp. bacon grease or coconut oil
6 boneless, skinless chicken thighs, cut into bite-sized pieces
2 to 4 Tbsp. curry powder (I mix sweet and hot and use 4 Tbsp.)
1 large onion, cut in large chunks
4 carrots, peeled and sliced
1 head cauliflower, broken into florets
6 small or 1 large sweet pepper
1 can mushroom stems and pieces
1 can lite coconut milk
Melt the bacon grease or coconut oil in a Dutch oven. Brown chicken thigh pieces over medium-high heat in fat until no longer pink. Add the curry powder and let cook until fragrant, a minute or two. Add the vegetables, allowing each to cook for a minute or two before adding the next one. Dump a can of coconut milk over the mixture and stir well to combine ingredients.
Reduce heat to low, cover the pan and allow the mixture to simmer for an hour. Remove the lid, increase the heat to medium and cook so the juices thicken and reduce slightly.
Serves 4. Or two, generously.
Yum. Tastes just as good with pork instead of chicken and sweet potatoes instead of carrots.