2-4 Chicken thighs, cut into chunks (depending on how much meat you would like!)
2 Tbsp whole wheat flour
1 Tbsp curry powder
4 Tbsp ginger, fresh and finely chopped
4-6 garlic cloves, fresh and finely chopped (start with four and add more as needed)
1 large onion, chopped
1/2 green apple, chopped
3 Tbsp curry powder
6 or more Tbsp whole wheat flour
1 Tbsp sea salt (lower this amount to 1-2 tsp if you are using canned chicken broth)
1 Tbsp rapadura or other natural sweetener
2 1/2 cups (or approx. 1 1/2 -15 oz cans) chicken broth
2 1/2 cans (14 oz) coconut milk
Combine chicken, 2 Tbsp of flour & 1 Tbsp of curry powder in a Ziploc or bowl to coat. Fry lightly in oil (preferably coconut oil) in a frying pan for just a few minutes until cooked. Set aside.
Combine fresh garlic, ginger, onion, apple, curry powder, flour, sweetener and salt in frying pan. Allow to fry under medium heat to mold the ingredients together (around 10 minutes), until onions are transparent, heated completely through. Add liquids – chicken broth & coconut milk, and stir frequently until heated through and thickened. Add more flour to thicken as needed. Add chicken.
Freeze in container, leaving room for expansion.
Thaw overnight in the refrigerator, prepare rice and reheat the sauce.