Yellow Coconut Curry Chicken

Need I say more?!  I absolutely love anything that includes curry and potatoes.  Serve over a mound of freshly made, steaming hot, basmati rice.  Add some warmed naan bread and you have yourself a family pleasing, comfort food eatin' kind of meal. Enjoy!!

1 tbsp olive oil 

1/2 yellow onion, diced (red onion works too)

4 cloves garlic, minced

1 - 2 lb chicken breasts - cut into 1/4-inch thick slices

3 carrots - cut into 1/4-inch thick slices

2 russet potatoes - cut into 1-inch cubes

3 - 4 tbsp yellow curry powder

2 - 4 tbsp red curry paste

cayenne pepper, to taste

1 - 14 oz can full-fat coconut milk (always use full fat when it comes to coconut milk

3 cups chicken broth - more if needed

2 tbsp brown sugar 

1 tsp - 1 tbsp fish sauce, or to taste 

chopped peanuts for garnish

cilantro leaves for garnish

Basmati rice, prepared as directed

In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds. 

Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder, curry paste and a dash or two of cayenne pepper if you like a little heat. Cook for 1 minute or until fragrant. 

Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through. 

Remove from heat and serve with hot rice and garnish with chopped peanuts and cilantro leaves, if desired.  Serve with Sriracha sauce if anyone wants to add a little more spice.

**Recipe adapted by Life Made Simple