Here is a very simple curry recipe that works great with either chicken or turkey. This will serve 4 so if you think you'll want leftovers, you might consider doubling the recipe and saving some for later! This recipe comes from Nourishing Broth, written by Sally Fallon Morell and Kaayla Daniel.
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Love is The Ultimate Spice!
|4 tbsp ghee or butter||2 cups TFC Organic Chicken Bone Broth|
|1 medium onion, peeled and diced||3 tbsp curry powder|
|2 tbsp unbleached white flour||3 cups shredded cooked chicken or turkey meat|
|1 cup heavy cream||sea salt, to taste|
|cooked brown rice||chopped fresh cilantro, raisins, and cashews|
In a heatproof casserole, melt the ghee over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the curry powder and flour, blending it in well with a wooden spoon. Cook, stirring, for about 5 minutes. Slowly add the Organic Chicken Bone Broth, whisking it in to remove any lumps. Bring to a simmer, then add the chicken (or turkey), lower the heat, cover, and simmer for about 10 minutes. Add the cream, return to a simmer, and simmer for 10 minutes. Season with sea salt.
Serve with brown rice and bowls of chopped cilantro, raisins, and cashews for garnish.