Comfort food traditional to Asia, with essential ingredients such as curry powder and coconut milk. Best time to enjoy – Spring, Fall, and Winter
Chop the onion and raw chicken into bite-size pieces.
Season the chicken with salt and pepper.
Chop the potatoes into slightly larger pieces so that they do not fall apart during the cooking process.
Place the chopped onion and potatoes in a medium or large pot on stovetop over medium heat.
Pour in 1 ½ cups of water.
Pour in both cans of coconut milk.
Stir and let the pot heat up and begin cooking the ingredients, about 5-10 minutes.
Stir in the raw chicken.
Stir in 4 tablespoons of curry powder (adjust to taste).
Add more water to cover the ingredients, if needed.
Let the pot get to simmering, and then turn it down to low-medium heat. Place a lid on the pot and let it cook for 1 ½ – 2 hours (avoid a rolling boil).
Ensure that the potatoes are cooked through prior to serving.
Add salt to taste.
Ladle curry into a bowl, and pieces of bread into the liquid.
If you prefer, forego the bread and ladle the curry over a bowl of white rice.
–This recipe may seem a tad high per serving, but keep in mind that the curry powder will amortize over multiple meals. That will reduce this $1/serving.