COCONUT CURRIED CHICKEN
Yield: 4 serving
1 eachChicken, Whole - cut in eight 8 ounces Onions, diced chunky 8 ounces Red Bell Peppers, diced chunky 8 ounces Potatoes, diced chunky 8 ounce Diced Tomatoes, drained 3 tablespoons Curry Powder, toasted To taste Cayenne Pepper (adjust/add slowly) Roux (3 ounces butter and 3 ounces flour)
Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and ¾ done. Set aside.
Melt butter and stir in flour to make a roux and set aside.
Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thicken.
Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done.
Add honey and cayenne pepper. Adjust seasoning.