Saturday, August 18, 2018

chicken coconut curry

I made a yummy yellow coconut curry with chicken and potatoes last night. After browsing Pinterest for recipes, I made up my own. 
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Yellow Coconut Curry with Chicken and Potatoes
1 tbsp coconut oil
2 tbsp curry powder
Salt and pepper to taste
1 onion, diced (unused a bag of frozen diced onions)
3 Yukon gold potatoes, skin on, cut in large bite size pieces
2 cans regular coconut milk
2 lb boneless chicken breast, cut into bite size pieces 
2 cups instant rice

Melt oil in large skillet with a lid and add curry powder, salt, and pepper. Cook for a minute, then add onion. Cook until soft. 

Add potatoes and coconut milk and bring to a simmer. Cook 10 minutes, or until potatoes are almost tender. Add chicken and simmer another 10 minutes, or until chicken is cooked thru and potatoes are completely tender. 

Add rice, bring to a simmer, cover, and remove from heat. Let sit 5-10 minutes, or until rice is cooked thru. 
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The only changes we would make would be to only use 2 potatoes and to add 8oz baby carrots, cut in half on a bias, with the potatoes. Also add a cup of hot water with the rice so there is a looser sauce. 

I served this with a chenin blanc/viognier blend, Mbali, from Trader Joe’s. Bon appetit!