Ingredients: Serves 4
2 C. Coconut Curry (Gluten Free Starport 123)
1.5 lbs. Chicken breast, chunks 1”, marinated and velvetized see below.
3 Tbsp. Marinade Seasoning (Gluten Free Starport 356)
3 Tbsp. Water for marinate
2 Tbsp. Oil for marinate
1 Tbsp. Cornstarch
4 ea. Zucchini, chunks 1”
4 ea. Potatoes, chunks 1”
1 C. Coconut milk
1 C. Chicken broth (or white wine)
2 Tbsp. Corn oil
1 ea. Onion, quartered
Chicken Marinade and Velvetization:
2. To velvetize: Oil blanch chicken in deep fryer at 350°F in 2-pound batches for 60-80 seconds, un-clumping the chicken pieces with tongs. Chicken will NOT be fully cooked. Remove and drain.
3. When cool, place in covered container and refrigerate until ready to use. Make batch daily.