Yield: 6 servings
This dish is simple and tastes great. I often substitute a 14-ounce can of chickpeas for the potatoes. Enjoy this dish with brown rice.
- 4 chicken breasts, cut into bite-size pieces
- 1 cup of flour (for dredging)
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 3-4 tablespoons curry powder
- 2 tablespoons ground cumin
- pinch (or more to taste) of cayenne pepper
- 4 large carrots, chopped
- 2 baking potatoes, diced
- 1 tablespoon apricot preserves
- 3-4 cups of chicken broth
- 1 14-ounce can of lite coconut milk
- 1/2 cup chopped fresh cilantro
- 1 apple, diced
- green onions, thinly sliced
- cashews or peanuts
- In a large sauce pot, saute onion and garlic in olive oil until tender, about 5 minutes.
- Move onions to the side for a moment, and briefly toast the curry powder, cumin, and cayenne pepper until they become aromatic.
- Add carrots, potatoes (or chickpeas), apricot preserves, and 3 cups chicken broth to the pot. Simmer until carrots are soft, about 15 minutes. Add more broth if necessary.
- Place chicken pieces and flour in a large Ziploc bag. Dredge chicken “shake and bake” style in the flour. Add the chicken to the pot and simmer for an additional 10 minutes, stirring often.
- To finish, add about half the coconut milk, or more, to taste. Add cilantro. Season with salt and pepper. Serve with toppings.