Bombay Chicken

3 T grape seed oil (can use butter or oil of choice)

3 boneless chicken breasts

1/2 cup onion 

1/2 teaspoon garlic

1/2 tsp salt

2 T fresh ginger root, minced

1/8 tsp chili powder

1/8 tsp cayenne

1/2 tsp curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)

1 – 1 ½  C gluten free chicken broth

1/3 C coconut milk  (I use Trader Joe's - no additives)

2-3 tsp arrowroot

cooked rice or use coconut rice

Garnish

2 green onions, chopped

1/4 C chopped cashews or almonds (optional)

1/3 C shredded unsweetened coconut (I use Bob's Red Mill)

DIRECTIONS:

Prepare your chicken- cut into one to two inch pieces.

In a heavy, deep frying pan, melt the oil over med heat.  Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Make sure there is space around each piece of chicken for it to brown right.  Remove chicken from pan, but reserve the oil.

Cook the onion for about 3 minutes; add garlic and stir for 1 minute.

Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne and curry. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and arrowroot. Slowly wisk into chicken mixture. Bring the mixture to a boil and thicken the sauce.  Serve with coconut rice and garnish.

3-5 servings