Shredded Curried Chicken

I grew up eating a variation of curry, but it's a dish that I've never tried making on my own.  The East Village also has an abundance of Indian restaurants so when I'm in the mood, I tend to just dine out.  This past week I decided to experiment in the kitchen and ended up making this non-traditional version.  It definitely took a few runs back and forth to Dual (my go-to spice market) and a lot of taste testing to really perfect the flavors but the finished product was a mix of creamy and spicy with was textural similarities to that of English curry. I'll admit that curry isn't the most appealing dish if you're not into spicy foods but luckily there is a range of options especially if you decide to make your own.  This recipe didn't use butter or much salt, just a few basic ingredients and a blend of extra hot curry powder.  Served with basmati rice, fresh cucumbers, hot sauce, and some homemade mango chutney, this meal was definitely rich and full of flavor.

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Shredded Curried Chicken, serves 6

4 chicken breasts, thinly sliced

1 large onion, finely chopped

3 large carrots, peeled and chopped

4 red potatoes

2 cloves of garlic, minced

1 tablespoon hot curry powder

1 teaspoon of garlic powder

1 teaspoon of cumin

2 cups of low-sodium chicken stock

1 tablespoon of tomato paste

24-ounce of organic strained tomatoes

1 teaspoon of flat-leaf parsley, finely chopped (optional garnish)

1 tablespoon coconut oil

In a large heavy-bottom skillet, heat coconut oil on medium-high.  Add garlic, onion, carrots,  potatoes, and sauté until onions are translucent.  Then add chicken, curry powder, and a pinch or two of salt.  Cook for about 3-4 minutes or until outer layer of chicken is cooked.  Then add chicken stock, strained tomatoes, tomato paste, cumin, and garlic powder.  Mix to the curry to incorporate all the ingredients, then drop heat to medium-low and let simmer for 45 minutes to one hour, occasionally stirring.

Serve over basmati rice with mango chutney and  fresh cucumbers.