Chicken and Potato Curry
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
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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