Coconut Chicken Curry With Red Potatoes - cooking recipe

Ingredients

4 chicken breasts, cut up in bite sized pieces
1/4 lb red potatoes, chopped in bite size pieces
drizzle olive oil
1 teaspoon chili powder
1 teaspoon parsley
1 teaspoon minced onion
2 teaspoons ginger and cumin
1 tablespoon garlic powder, and
1 teaspoon garlic powder
1 tablespoon curry, and
1 teaspoon curry
1/2 cup chicken broth
1 (13 ounce) can coconut milk (I use Thai Kitchen)
1 tablespoon lime juice
1/2 cup yogurt

Preparation

In a large stock pot drizzle olive oil in bottom of pan and put burner on high. Add cut up chicken pieces, liberally salt and pepper and let brown, In the mean time. Cut your red potatoes in to bite size pieces and set aside. Add all your seasonings to the cooked chicken in your stock pot and stir and let cook on medium high until fragrant (a few minutes). Then add chicken broth and your potatoes, salt again and put the lid on the pot and let simmer for 10-15 minutes. The broth will have reduced a bit, potatoes will have a wee bit of a bite to them and your curry will be very fragrant! Turn heat down to medium low and add coconut milk and Lime Juice. Let this simmer for a bit and just before serving add yogurt, stir well and serve.
**I know it sounds like a lot of salt and spices. But both Potatoes and chicken are fairly bland all by themselves and the yogurt and coconut milk will mellow out what flavor you do have. Trust me, savory is GOOD!
***if you like your curry to be a bit thicker you can add 1 Tbsp of corn starch to a 1/2 cup water and stir well then add to your curry.
****Could also be thinned with more chicken broth and be made in to a LOVELY flavorful soup!