Yellow Coconut Chicken Curry

2 TB Vegetable oil
1 Large onion, chopped
3-4 Cloves of Garlic, minced
2-3 TB ginger, minced
2 carrots, chopped
1 stalk of celery, chopped
1 chicken breast, chopped into bite sized pieces
1 can coconut milk
1 cup chicken stock
2 medium potatoes, skin removed and chopped into bite sized pieces
Juice of 1/2 of lime
4 TB yellow curry powder
1 TB madras curry (optional)
1 tsp garlic powder or salt
1/4 cup brown sugar
Red Pepper Flakes (to taste)
Salt and Pepper (to taste)

This dish is delicious served over rice. Sriracha hot sauce also adds a nice kick if you desire more heat.

Heat vegetable oil in large skillet and saute onion, garlic, ginger, carrots and celery. (I would wait to add garlic until onions were well cooked)
Add chicken to skillet, sprinkling with a little bit of salt and curry powder, and cook until thoroughly cooked.
Pour chicken stock and coconut milk in skillet to deglaze pan. Mix in the remaining ingredients and saute until the potatoes are cooked through (It may help to microwave potatoes for a few minutes before adding them to the pot if you're in a hurry).

If left to simmer, more chicken stock may be added to thin the sauce out again.

Serving Size: Calories calculated for 1/5 of recipe