Cooking: Chicken Coconut Curry over Sorghum (Gluten Free)

In our home, we love curry, ethnic food a of any kind. I try to make it as well as in the restaurants. This recipe comes very close to one of our favorite restaurants in Portland Oregon called Thai Noon. I used Sorghum, because not a lot of people use it. It is a gluten free item and is great for you as well. Full of nutrients and vitamins.

Here is the recipe. Enjoy and have fun.

Ingredients

1 Yellow Onion
Chicken Breasts or Dark Meat (Mine was boiling, why its not in the picture)
2 Carrots
1 Sweet Potato (small diced)
1 Baker Potato (small diced)
1/2 Cup Frozen Peas
8 Asparagus (small diced, with ends cut off)
7 Cloves of Garlic (Minced)
1 Cup Kale, Spinach or Swiss Chard
2 Tsp Ginger
1 Tsp Curry
2 TBL Turmeric
2 Tsp Coriander
1 Tsp Cayenne Pepper
Salt and Pepper to Taste
1 Cup Coconut Milk
1 TBL Tomato Paste
1 Can Garbanzo Beans (washed)
1 Cup Sorghum
4 Cups of Water or Chicken Stock

Putting Ingredients Together

Grab a medium stock pan and add your sorghum
Add your three cups of water or chicken stock and place on the burner, medium high heat for 45 minutes or until liquid is gone

Start cutting up your vegetables

Grab a large saute pan and turn the heat on to medium high heat
Add your butter

Add your onions and let them cook for 7-8 minutes or until golden brown
Turn down the heat to medium low

While this cooks cut up your potatoes
Add your garlic and cook for 1 minute
Add your spices and cook them with the onions and garlic for 2 minutes (this allows the flavors to come out)