Lauren's Creamy Curry Chicken

Mild & creamy. Easy to make and plenty of yummy sauce. Optional: add minced garlic (2 cloves) upon initial stir-fry of the chicken.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 8 oz servings

Ingredients

• 2  boneless skinless chicken breasts
• 2  teaspoons olive oil
• 1  teaspoon butter
• 1  teaspoon salt, divided
• 2  onions, divided
• 1  potato
• 4  carrots
• 1 -2  tablespoon  yellow curry powder
• 1 (14 ounce) can coconut milk
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Wash & chop potatoes, carrots, onions and cilantro, set aside (I don't peel mine unless I can't wash all the dirt off).
2. Wash & chop chicken breasts.
3. Stir-fry chicken breasts, a small portion of your onion and half the salt in oil and butter on medium-high heat until tender and no longer pink in center, 5-10 minutes.
4. Add potato and carrots, continue to stir-fry for 5-10 additional minutes until veggies are about halfway tender. Add remaining onion and half your cilantro, stir-fry for 1-2 more minutes.
5. Turn down to medium-low, stir in curry powder, then coconut milk, then remaining salt. Simmer for 10-15 minutes or until potato and carrots are tender (but not mushy). Serve up, then garnish top with fresh cilantro.