Madras Curry Chicken

• 2 C shredded chicken
• 3 heaping T ghee
• 1 yellow onion; julienne
• 3 T Madras curry powder
• 2 clove garlic; creamed
• 1 C chicken stock
• 2 t chili powder
• 13 1/2 oz coconut milk
• 1/2 oz basil; chiffonade
• 2 pinches kosher salt and black pepper

1. Heat ghee in a large saute pan to medium-low heat.
2. Add onion and spices with a pinch of salt and pepper.
3. Sweat until translucent.
4. Add chicken and garlic with another pinch of salt.
5. Cook until garlic is fragrant, about 30 seconds to 1 minute.
6. Add chicken stock.
7. Reduce by 3/4.
8. Add coconut milk.
9. Simmer for a few minutes until chicken is heated through.
10. Variations; Thai noodles, peanuts, peanut butter, peanut oil, vegetable oil, cilantro, ginger, lime, scallions, leeks, shallots, jalapenos, celery, celery seed, cumin, thyme, cinnamon, nutmeg, clove, allspice, cardamom, pumpkin pie spice, sumac, crushed pepper flakes, parsely, beer, spinach, tamarind, soy, worchestershire, paprika, vegetable stock, cayenne, thai chile, turmeric, vinegar, corn, zucchini, squash, sweet potato, bell peppers, roasted garlic, lemongrass, kaffir lime, thai basil, brown sugar,

chicken, t ghee, onion, t, clove garlic, chicken, chili powder, coconut milk, basil, salt

Taken from cookpad.com/us/recipes/482334-madras-curry-chicken (may not work)