My husband loves curry and begs me to use it more often, but I've never found a recipe I loved enough to make a regular part of our menu. This dish here changes things though. The flavor was great, but not overly spicy. The chicken and potatoes were perfectly tender. And even the kids (except for one we like to call Miss Picky) gobbled it up and went for seconds. As much as I liked it the first night, I thought it was even better as leftovers when the flavors had combined more.
Click here for printable recipe.
The ingredients:
2 onions, chopped
3 cloves garlic, chopped
2 Tbs. oil
4 medium potatoes, cubed (I used 2 potatoes and 2 sweet potatoes)
1-lb. boneless, skinless chicken breasts, cubed
1 Tbs. chili powder
2 Tbs. curry powder
1 Tbs. paprika
1 tsp. cumin
1 tsp. salt
3/4 tsp. pepper
1 bay leaf
2 tomatoes, roughly chopped ( I just used a can of drained diced tomatoes)
1 can (13.5-oz) coconut milk
1/2 cup chopped cilantro
hot cooked rice
Directions: Place diced potatoes in salted boiling water and boil for 10 minutes (you want them to be not quite done). Remove from heat, drain, and set aside. Heat oil on medium-high heat in large frying pan and saute onion and garlic for one minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices and the drained potatoes and stir together well. Let cook until chicken and potatoes are tender (another 3-5 minutes). Add tomatoes and coconut milk and heat until sauce is thickened and bubbly. Stir in cilantro. Serve over hot cooked rice. Serves 8-10. Makes for delicious leftovers too! Enjoy!
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