Easy Chicken Curry

I love Indian food and anything spicy!  This recipe can be modified to accommodate your taste bud.  I have written the recipe more on the mild side, but feel free to adjust for your personal spice level.  The flavors are bold and pungent, but the creaminess from the coconut milk balances the bold flavors nicely.  The consistency should be that of a stew, with large chunks of potatoes and chicken.

Ingredients:

• 2 chicken breasts
• 1 small onion, diced
• 2 or 3 potatoes, diced (depending on size)
• 1 tablespoon thai red curry paste
• 1 tablespoon ginger, grated or minced
• 1/2 jalapeno, minced
• 1 can diced tomatoes with juice
• 1 can light coconut milk
• 1 1/2 tablespoon curry powder
• 1 cup fresh cilantro, chopped
• 1/2 lime
• olive oil
• salt & pepper, to taste

Directions:

1. Season the chicken with a sprinkle of curry powder, a bit of salt and pepper, then sear chicken for 1 minute on each side until it has a nice crust on the outside, but is raw inside.
2. In a large soup pot or Dutch oven, heat one tbsp olive oil, then add the onions, ginger and jalapeno.
3. Saute until the onions are just barely translucent. Add the potatoes and curry paste. Cook until the curry starts to brown a little.
4. Add tomatoes with juice, then bring to a simmer.
5. Add the coconut milk and curry powder. Bring back to a simmer and allow to cook until the potatoes are soft, but not mushy.
6. While the soup is simmering, shred or dice the cooled chicken breast, then add to the curry sauce.
7. Cook until chicken is fully cooked, about 5 minutes. Season with salt and pepper to taste, then add the cilantro and lime juice at the very last minute.
8. Stir to combine, then serve over rice and garnish with a sprinkle of cilantro.