Uganda Chicken Curry

Ingredients

• 1 lemon
• 3 yellow onions
• 2 garlic gloves
• 2 carrots
• 1 blade of fresh lemon grass
• 2 lbs chicken breast
• 2 TBSP olive oil
• 1 tsp cornstarch
• 1 8oz tomato sauce
• 3 TB coconut butter or oil
• 1 TB powdered ginger
• 1 TB curry
• 1 tsp turmeric
• 2 ½ tsp salt
• ½ tsp thyme
• ½ tsp garam masala
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp cayenne pepper

Directions

1. Cut chicken into tiny bits and place into a large bowl.
2. Squeeze lemon juice over chicken.
3. Sprinkle chicken with ginger and 2 tsp salt, cover and place in fridge for 20 mins.
4. In a small bowl mix thyme, curry, turmeric, garam masala, cumin, black pepper, white pepper, cayenne pepper, and ½ tsp salt.
5. Chop up onions into tiny bits.
6. Heat oven to 300°, and heat oil in a large skillet over medium-high heat.
7. Cook onions in the skillet.
8. Reduce heat to low and add garlic.
9. Mix the cornstarch with 1 cup water and tomato sauce.
10. Add tomato mixture to the skillet along with the spice bowl.
11. Let simmer for 20 mins over a medium-low heat.
12. Place chicken in a casserole dish and rub with coconut butter/oil, crushed lemon grass, and diced carrots.
13. Pour the curry sauce over the chicken and bake for 30 mins.
14. Reduce oven to 250°, stir casserole and cook for another 45 mins.