Full Moon Curry

• 2-3 lbs boneless, skinless chicken breast
• 4 tablespoons curry powder
• 2 large onions, diced
• salt
• 1/2 cup coconut milk
• 1-2 bottles of Alley Kat Full Moon beer
• 1/4 cup butter
• 2 cups chopped vegetables (carrots, potatoes, celery, tomatoes, zucchini, mushrooms)
• cooked Jasmine rice

Cut chicken in to slices, then rub with a salt and 2 tablespoons curry powder. Place in a Ziploc bag to marinade, while melting butter in a large skillet over medium heat. When butter has melted, add onions and cook until soft and golden brown.

When onions are cooked, add the chicken to skillet and pour Alley Kat's Full Moon beer over top, just enough to cover the chicken. Add the rest of the curry powder and cover. When chicken is almost done cooking (15-20 minutes), add your vegetables and let sit until soft, then remove the lid. Continue to cook until juices are the consistency of gravy. At this point, separate the chicken from the liquir and blend the juices in a blender until smooth. Add coconut milk.

Serve the chicken over the Jasmine rice and pour curry sauce over top. Enjoy!