Jamaican Chicken Curry

2 serving Oil Bertolli Extra Light Olive Oil 1 tbsp
1 pepper Jalapeno Peppers
3 tsp Ginger Root
1.5 tbsp Curry powder
0.50 tsp Ground Coriander (by SMARTIEBEE)
.5 large Onions, raw
2 carrot (7-1/2") Carrots, raw
1.5 serving Honey Gold Yukon potatoes
1.65 cup Golden Star Coconut Milk (by YMI0625)
3 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz

Chunk up potatoes

Heat Oil in large pan over medium-high heat. Sprinkle chicken with salt and pepper. Brown chicken 2 minutes per side. Remove chicken from pan. Add onion and jalapeno to pan; saute 5 minutes or until tender. Add ginger, curry powder and coriander. Cook 1 minute longer. Stir in carrots, potatoes, coconut milk, water and browned chicken. Bring to a boil; reduce heat and simmer partially covered, 20 minutes or until chicken is done and vegetables are tender. Serve over golden raisin-almond rice pilaf.

Serving Size: 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user EMUMFORD04.