Raw Curry Chicken

  • 1 Whole Chicken, skin removed, cut into small pieces
  • 6-10 Whole Lemons for Juicing
  • 1 TBL Mango Chutney
  • 3 TBL Raw Mayonnaise
  • 3 TBL Curry Powder
  • 1 Fistful Currants (like small raisins)

Place cut chicken in a glass or ceramic container and cover with lemon juice. Marinate chicken for (4) days. This will keep the chicken raw, but give it a “cooked” consistency which makes it easy to mix with other ingredients. Marinating will also keep the chicken fresh for a long period of time.

When the chicken is placed in the marinade it’s a good time to prepare the Mango chutney and Mayonnaise.  Both recipes last about 2 months in the refrigerator, but it takes a few days for the flavors to mature. (click above links for recipes)

After (4) days strain chicken discarding the lemon juice. Use a clean towel to press the chicken into the strainer to “wring” the lemon juice out. Spread the chicken onto a clean flat surface and continue to blot with the towel until the chicken is “moist”, but no longer “wet”.

Place chicken back in a clean glass or ceramic container with lid. Blend the Mango Chutney, Mayonnaise and Curry powder in an 8oz Ball Jar, and mix into chicken – coating it completely.  Toss the Currants into the Chicken and stir to distribute evenly.  Marinate the chicken for 1 day, and enjoy.

Chicken can also be transferred to smaller jars, such as Ball Jars for individual servings.

Hope Johnson offers guidance and intuitive tools that facilitate awakening and enlightenment. Please email her for more information hope@thewaytotheway.com, or register to attend one of her upcoming retreats Here.

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