Coconut Curry with Chicken and Potatoes

I found this recipe on Mel's Kitchen Cafe but tweaked it a bit by adding potatoes and changing some spices. I love curry and this is a delicious, healthy, homemade (not too spicy) dish. I've made it several times for friends and family and everyone loves it! You have to let the chicken marinade a couple hours, so take that into consideration is prep time.

INGREDIENTS:

3 skinless, boneless chicken breasts
2 teaspoons yellow curry powder ( I prefer yellow to red and have never used red for this recipe)
1 1/2 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 dried ginger
3 cups hot cooked rice of choice

¼ teaspoon chili powder
1 medium red onion
3 medium sized potatoes, peeled and cubed
5 cloves garlic, minced

Directions:

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic in hot oil over medium-high heat until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook until chicken is done.  While cooking the onion, cook potatoes in boiling water until they are soft - do not mash them. 

Combine coconut milk and cornstarch and whisk well to combine. Combine with chicken, onion mix in skillet.  Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Add cooked, drained potatoes to the mix. They will soak up sauce, so no need to season them. Serve over hot rice.

Enjoy!

Heather