3 lbs. boneless, skinless chicken breasts
3 cups chicken stock
3 TBSP butter
1 large yellow onion, minced
1 clove garlic, minced
1/3 cup sweet curry powder
3 TBSP crystallized ginger, minced
1/4-1/2 tsp cayenne pepper
1/8 tsp ground black pepper
1 tsp minced fresh mint or 1/2 tsp. dried spearmint
1 tsp ground cloves
1-1/2 cups coconut milk
2 TBSP lime juice
1 cup unsweetened coconut creamer (or heavy cream)
Place the chicken breasts in medium pan and cover with chicken stock. Cover and simmer until tender. Remove chicken from the stock, set aside and reserve 1-1/2 cups liquid.
Heat butter in a large, heavy skillet. Add the onion and garlic and cook 8-10 minutes, until golden brown. Blend in curry, ginger, cayenne pepper, mint, and cloves. Add coconut milk and reserved chicken stock, cover and simmer 1/2 hour.
Meanwhile, cut the chicken into bite-sized pieces. Add the chicken to the curry, cover, and simmer 1/2 hour. Mix in the lime juice and cream and heat, stirring, for 5-10 minutes.
Serve with steamed green beans, drizzled in sesame oil, balsamic vinegar or lemon, and sprinkled with sesame seeds.
Adapted recipe from Penzeys Spices Holiday Catalog.