Chicken and Potato Curry

Curry is something that my whole family loves. We like any kind of curry - Indian, Thai, Japanese, you name it! If there's "curry" in the name of the food, we will eat it. This curry is more like a mix between all kinds of curry. There is a little bit of curry flavor from all three kinds of curry I listed above. There is (Japanese) curry powder, coconut milk, and a little bit of coriander in the curry and though it may sound strange, it was actually one of the best curry I've ever had! Now about coconut milk - I never use the regular coconut milk. I use lite coconut milk and it has much lower calories than the normal ones. And I do love the flavor of it. You can make this curry a bit spicier if you want by adding more curry powder or crushed red pepper. Oh and the addition of potatoes was excellent, too!

Chicken and Potato Curry

Ingredients:

3 medium red potatoes, peeled and cut into bite sized chunks
2 large chicken breasts, cut into bite sized chunks
1 1/2 tablespoons oil
4 cloves garlic, finely chopped
1 1/2-inch piece of fresh ginger, finely chopped
2 teaspoons crushed red pepper (*reduce it to 1 teaspoon if you can't handle the spice very well)
2 tablespoons curry powder (*If you have Japanese or Korean curry powder, use that instead)
2 teaspoons sugar
1/2 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1 1/2 cups *lite coconut milk
1/4 cup chopped fresh cilantro leaves

Direction:

Heat the oil in a large deep frying pan. Add the garlic, ginger, crushed red pepper, and curry powder and stir constantly over medium heat for 3 minutes. Add the potatoes and stir frequently so the potatoes don't stick to the pan, about 2 minutes. Add the chicken pieces, sugar, salt, coriander, chili powder, and salt; toss gently. Stirring occasionally, cook until the chicken starts to cook. Add th coconut milk to the pan and bring to the boil, stirring occasionally. Reduce the heat and simmer, uncovered, about 12 minutes, or until the potatoes are softened and the liquid has thickened. Sprinkle with chopped cilantro leaves.

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