For this dish, Sherry says, "This Bombay Chicken Curry recipe is very versatile. Substitute lamb for the chicken or take out the meat, add chickpeas or cooked lentils for a vegan recipe.You can also have only the curried veggies over Miracle Noodles for a side dish.The side dish goes very well with chicken breasts baked in Red Palm Oil. Enjoy!"?
Olive oil: Enough to lightly cover bottom of large pan
1 Med. Yellow onion - diced
1 orange Bell Pepper - diced
2 Yellow crooked-neck squash - diced
2 med. Zucchini squash - diced
1 can diced tomatoes
1 small can tomato sauce
1 13-oz. can unsweetened coconut milk
4 Tbsp. curry powder
1 Tbsp. Cumin
1 Tsp. salt or to taste
Approx. ½ Tbsp. Konjac, aka Glucomannan powder
2 cooked Chicken Breasts – cubed
1 package of Miracle Noodle Angel Hair (or Miracle Rice)
Prepare Miracle Noodles or Miracle Rice as per package instructions. Set aside. Add Olive oil to large pan, and sauté onions and bell pepper until tender. Add squash and sprinkle with 2 Tbsp curry powder, ½ Tbsp. Cumin and salt.
Add 1/3 can coconut milk and ½ can tomato sauce. Mix in and cover. Simmer. In separate, small sauce pan add remaining coconut milk, tomato sauce, 2 Tbsp. curry powder and ½ Tbsp. Cumin. Stir over low heat.
When sauce mixture is heated, begin shaking in small amounts of the glucomannan powder that will equal approximately ½ tsp while continuing to stir the mixture so it does not make lumps. When thickened, add sauce to large pan of veggies and stir in. Add cooked chicken cubes, cover and continue to simmer until cooked chicken cubes are thoroughly heated stirring the mixture so it doesn't stick. Serve over Miracle Noodles Angel Hair or Miracle Rice.