Thai Coconut Chicken potato curry

Recipe Description

Sweet and savory curry for any kind of day. This is a double batch. Great over rice or quinoa or just as it is.  It is hearty and rich. We also have added veggies to it for the winter. This recipe is simple and easy as can be. You can sub any meat in, but I feel chicken thighs have enough favor to get it a beautiful taste.

Recipe Directions

2 cans of coconut milk

6 boneless skinless chicken thighs cut into chunks

4 Tbsp of curry powder

2 Tbsp of turmeric

1 tsp of cinnamon

1 top of salt

1 top of cinnamon

1 Tbsp of chopped garlic

2 Tbsp of butter

2 potatoes cubed

 

1. In skillet with high sides, melt butter and add in curry powder, and turmeric and salt, blend well, add in your coconut milk and blend well, let come to a boil. Add in potatoes, cook for about 10 minutes, stirring in chicken, cook on high for about 5 minutes, reduce heat to low simmer, cover, cooked for 15 minutes, uncover, let simmer for additional 10, add in garlic and cinnamon. Serve over rice or quinoa.