Yellow Coconut Chicken Curry

10 boneless skinles chicken thights cut in pieces
.5 small yellow onion chopped
2 tsp of crushed or chopped garlic
3 potatoes peeled and chopped
1 bag of baby carrots cut into pieces
1 can of coconut milk regular or light (unsweetened)
4 tbsp olive oil
6 cups of water (approx.)
.5 C of whipping cream (preferrable light if available)

Brown the chopped chicken thighs in the olive oil, garlic and onion until they are cooked about halfway. Once browned add potatoes, carrots, coconut milk and water. Bring to a boil cover and turn down heat to low to maintain a steady simmer. Stir occasionally. Cook for about 60 minutes or longer if desired. When finished stir in the whipping cream (optional, but adds a thickness and creaminess to the stew). Makes approximately 12 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CTEMPORADO.