Curried Chicken | Foodie Friday

While we were in Indiana for the Howards’ portrait session, we decided to do a spur of the moment Foodie Friday. The Howards always cook the best food, so we knew whatever Kimmy whipped up, it was going to be delicious! So without further adieu, we’d like to welcome Kimmy Howard as our guest blogger for July’s Foodie Friday!

We know the Jacksons love good food, so they are always fun to cook for!  They have had many of our favorite recipes since we have had them for dinner so much, so we are always going through our favorites looking for one that we know they’d love.  Curried chicken has been a favorite over the years, however it was one that we kind of forgot about since our kids don’t love it (funny how kids change things).  Anyway, we knew the Jacksons would love it and when they asked if I would be a “guest” for their Foodie Friday, I was really excited!  Cooking & good food are yet another thing the Jacksons and I have in common, so I was excited to have the opportunity to welcome their fans into my kitchen & teach one of our old favorites.  Enjoy!!

Below is the recipe for the curried chicken, however, I NEVER follow a recipe, so if you see me throwing in other things, that’s why:)  My onion was bad, so I went with a pepper in stead.  This recipe is gluten-free, but you can substitute out a flour of your choice.

Easy Curried Chicken
Serves 6

2 cups diced chicken
2 cups coconut milk (canned)
4 Tbsp butter
3 Tbsp rice flour
1 Tbsp curry powder
1 tsp chopped onion
1/2 cup lemon juice
olive oil
sea salt/pepper to taste

  • Cook chicken over medium heat with a little bit of olive oil until fully cooked.
  • Melt butter, then add curry powder; cook 5 minutes.
  • Pour in coconut milk, stir until boiling. Add onion and chicken with seasonings.
  • Add lemon juice when ready to serve.

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