- Organic, air chilled, chicken with noses
- Garlic clove, minced
- Shallot, minced
- 1-2 spoons of whole wheat flour
- 1/8 tsp corn starch
- Chicken curry masala seasoning
- Light beer
- Olive oil
- 1 packet stevia
In salted and masala seasoned water, boil one chicken breast. Cube for quicker cooking. Shred and set aside.
In a skillet, saute garlic and shallot in olive oil until golden. Add 1/2 bottle of light beer (Shiner Light Blonde) to deglaze. Add flour, corn starch, salt, pepper, and masala sauce to taste. Stir. Mix in shredded chicken and continue to cook until the sauce has thickened. Add 1/2 packet of stevia at the end. (Stevia gives it the hint of sweetness found in many curries without the coconut milk.)
Serve over quinoa.