Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2tablespoonsoil
3/4cupschopped onion3/4”-1” pieces
1 1/2poundsbonelessskinless chicken breasts or thighs, 1” pieces
3/4cupschopped green pepper3/4”-1” pieces
4 1/2clovesgarlicminced
1 1/2-inchpeice of gingerpeeled and grated
3cupsgluten free chicken stock
14.5ozcan coconut milknot low fat
2cupsfresh or frozen green beanssometimes I use a yellow bean, green bean and baby carrot mix
1/2cupgolden raisinsoptional
2 to 2 1/2tablespoonsof curry powder be sure gluten free
salt & pepper to taste
Instructions
In a large pot heat oil over medium heat. Add onion and cook until translucent. Add chicken to pan. Cook until chicken just begins to brown. Add peppers, garlic and ginger, cooking for 2-3 more minutes. Add stock, coconut milk, beans, raisins and curry powder. Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.
Variation: I add what ever veggies are in season that can handle a long simmer in place of the green beans: winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them. I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush. Drained and rinsed chickpeas are also a nice addition. Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.
To freeze: Divide and place in a 9"x13" pan, or a gallon zip-closure freezer bags. Cover and freeze.
To serve: Thaw. If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.