I found this recipe today and adjusted it according to what we had on hand in our cupboard. It smelled terrific cooking and came together really quickly. I had to add a tbsp of cornstarch (listed below) to thicken it a bit. Next time I make it- and I'm pretty sure there will be a next time- I might omit the potatoes and serve it over rice or mashed potatoes. Tonight we ate it with toast and slightly aging snap peas. Très bien!
700 g. chopped chicken breast (bite-sized chunks)- about 5 small
1/2 c sliced onions
5 sliced garlic cloves
1 c. sliced potatoes
2 tbsp Indian curry powder
1 400mL can of coconut milk
2 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp cornstarch
Melt the butter in the saucepan, and add the onions. Stir until coated with butter, then allow to cook until softened and browned. Add potatoes and garlic, and cook just until potatoes are browning. Add chicken, stir in olive oil, and stir in curry powder. Mix well, then add coconut milk.Cook until potatoes and chicken are cooked through, about 20 minutes.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.