This one pot chicken curry features an aromatic mix of spices and can easily be turned into a vegetarian main dish. Originally featured in Spice Up, Live Long: A Guide To Using Herbs And Spices To Live A Longer, Healthier And More Vibrant Life.
2 tablespoons olive oil
2 pounds boneless chicken thighs, diced into medium-size pieces
2 cups white onions, diced into medium-size pieces
6 fresh garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
2 carrots, peeled and diced into medium-size pieces
1 15-ounce can coconut milk
2 tablespoons curry powder
2 teaspoons cumin
1 tablespoon garam masala
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon white pepper
3 cups chicken broth
1 pound fingerling potatoes, diced into medium-size pieces
2 tablespoon s fresh cilantro, chopped
3 green onions, chopped
Juice of 4 limes
Kosher salt, to taste
Add the olive oil to a pot on medium heat. Add the chicken and turn up the heat to get an even browning on the chicken.
Add the white onions, garlic, ginger, and carrots, and cook for another five minutes.
Incorporate the coconut milk, spices, and chicken broth, and simmer for 15 minutes.
Finally, add the potatoes and simmer until they are tender, approximately 30 minutes more.
Turn off the heat and add the cilantro, green onions, and lime juice.
Season with salt to taste, and garnish with cilantro, if desired.
Chef Aaron says: This dish can be made vegetarian by eliminating the chicken and substituting vegetable broth for chicken broth.