INGREDIENTS
- 3 boneless skinless chicken breasts – chopped into bite-size pieces
- 1 red pepper – seeded and thinly sliced
- 2 small red potatoes – peeled and chopped into bite-size pieces
- ½ white or yellow onion – chopped
- 1 can (14oz) unsweetened coconut milk
- 3 tablespoons yellow curry powder
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon of salt (or to taste)
- ½ teaspoon cayenne pepper (or to taste)
- 1 tablespoon olive oil
- cilantro for garnish
- optional: corn starch slurry
DIRECTIONS
- Chop chicken into 1-inch (bite sized) pieces.
- Heat a large pan or skillet over medium heat and add 1 tablespoon olive oil.
- Add chicken, onions, and peppers to pan/ skillet. Sauté for 1-2 minutes.
- Sprinkle yellow curry powder and garam masala over chicken, onions and red peppers. Continue to sauté 5-7 minutes or until chicken is cooked through.
- Meanwhile, boil or microwave red potatoes for about 5 minutes.
- Add coconut milk and potatoes into the pan/ skillet with chicken and veggies and stir over medium heat until sauce is begins to bubble. Lower heat and bring curry to a simmer for about 10 minutes.
- Taste and add salt if needed.
- Serve with cooked white rice and garnish with cilantro.
***Some people like their curries on the thicker side. If this pertains to you, mix 1 tablespoon with 3 tablespoons water. Add into curry and let thicken for 2-3 minutes.