Ingredients:

SAUCE:

• 2 Tbsp oil, divided
• 1 Tbsp yellow or green curry powder
• 1/2 Tbsp garam masala
• 1/2 Tbsp yellow or green curry paste (1 T if you like your curry spicy – I use Mae Ploy)
• 1 yellow onion, diced
• 2 cloves garlic, crushed
• 2 lb potatoes, boiled and chopped
• 1/2 Tbsp grated ginger
• 2 Tbsp tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1 can (14 ounce) coconut milk – full fat
• Juice of 1 lime (save for the very end)

CHICKEN:

• 2 boneless, skinless chicken breasts, sliced small
• 1 Tbsp oil
• 1 Tbsp yellow or green curry powder
• ½ Tbsp garam masala
• 1 ½ tsp salt
• 1 tsp pepper

COCONUT RICE:

• 2 cup long grain rice
• 2 cup coconut milk
• 2 cup chicken broth

OTHER:

• Cilantro, chopped

Directions:

1. Using a rice cooker, add rice, coconut milk, and chicken broth. Cook according to your appliance.
2. In a deep dish skillet, heat 1 T oil until it’s shimmering. Add the curry powder, garam masala, & curry paste, and saute for about 1 minute. Add the onions and saute until translucent.
3. Add the garlic, potatoes, and ginger, and saute for another 1-2 minutes. Add the tomato paste, salt, pepper, sugar, and coconut milk. Bring to a simmer and cover.
4. While the sauce is simmering, in a large skillet, saute chicken, curry powder, garam masala, salt, & pepper in oil. Cook until the chicken is no longer pink. Add chicken and lime to sauce and stir well.
5. Serve over rice, sprinkle with cilantro, and enjoy!

*Chef’s note: you can make this recipe vegan by replacing the chicken with 1 can of chickpeas*