Page 27 - TURMERIC

South Asian

Chicken

Curry

with

Turmeric

2 tablespoons vegetable oil

6 shallots or small onions

3 cloves garlic chopped
1 tablespoon chili powder

6 tablespoons curry powder

1 drop dōTERRA turmeric essential oil or 1 tsp turmeric powder
4 tablespoons water

2.5 pounds chicken parts

6 medium potatoes peeled and quartered

1 can coconut milk (approximately 13.5 oz)
2 teaspoons salt

Cloves and cinnamon sticks (optional)

Heat oil in a large pot on medium heat. Add shallots or onions and
garlic until slightly brown. In a small bowl, mix chili powder, curry

powder turmeric powder/turmeric essential oil, salt, and water until

smooth. Stir mixture to the pot and cook until fragrant. Add chicken
parts and mix well with curry mixture. Add potatoes and half of the

coconut milk then mix well. Bring to a boil, then simmer covered over

low heat for approximately 20 minutes. Stir occasionally. Add cloves
and cinnamon sticks (optional) as well as the remaining half of the

coconut milk . Bring curry mixture to a boil again. Continue simmering

until chicken and potatoes are tender.