This recipe was inspired from the Chicken Curry (page 287) in Nourishing Traditions.
My family liked it (thanks Rachael for the suggestion!) so it has been decided as a batch cooking recipe. The original recipe does not call for rice (potatoes or beans). However, I served it over rice the first time I made it. The second time making it, I added rice while cooking to save a step. I like the consistency much better. It is now like a stew or thick soup. The sweet potatoes, green and garbanzo beans were added for flavor, texture and bulk.
Following recipe is tweaked and quadrupled from the original recipe in Nourishing Traditions. Of course you can alter the spices for your family's palate.
2 whole chickens, cooked and deboned
1.5 sticks butter or 12 T coconut oil
6 cups onions, chopped
8 T tumeric
4 t five spice (cinnamon, fennel, cloves, star anise, white pepper)
5 T cumin
1/2 t cayenne
4 t corriander
24 cloves garlic, diced
16 cups chicken broth (one gallon!)
4 lemons, juiced
4 c brown rice, soaked for better nutrient absorption
8 cups coconut milk - make your own for cheap
8 cups frozen green beans
4-6 c. diced sweet potato, cooked
4-8 c. (2-4 cans, rinsed/drained) garbanzo beans - optional
lots of Real Salt
fresh cracked pepper
Saute onions in butter until soft. Add spices and stir for several minutes. Add chicken broth and lemon juice and bring to a boil. Stir in garlic, rice and coconut milk. Simmer partially covered for about 45 minutes, stirring occasionally, until sauce is reduced and thickened. Stir in chicken and season to taste. Add sweet potato and green beans very last since they are already cooked.
Serve sprinkled with toasted coconut and chopped green onions. On the side serve a fermented chutney, like this one with apples or this one with cranberries.