suemunzlinger's Recipe

Curried Chicken

Category: Main Dish

2 teaspoons vegetable oil
1 (4 ounce) can or jar yellow curry paste
3/4 pound carrots, peeled, cut into 1/2 inch thick rounds
1 medium onion, chopped
1 inch pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2 inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces (buy bone in and debone, cheaper that way)
1 13 1/2 ounce or 15 ounce can unsweetened coconut milk
Chopped fresh basil and cilantro

Preparation

Heat oil in a large heavy pot over medium heat.
Add curry paste and cook, stirring, until fragrant, about 1 minute.
Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
Divide curry among bowls and top with herbs.

(I never really had eaten much curry until I lived in Japan and then my neighbor, Annia, in Australia made several curry dishes.)


Bon Appetite