Chicken Curry

2 chicken thighs
2 chicken breasts
2 Tbsp oil
2 chicken bouillon cubes
1 med-lg onion, finely chopped
2 lg potatoes, diced into 1/2 inch cubes
4 med carrots, sliced diagonally
2 qts water (to boil potatoes and carrots in)
1 tsp salt
1 1/2 cups rice
3 cups water
3 chicken bouillon cubes
1 tsp garlic powder
1 Tbsp stick margarine or butter
1 15 oz can of coconut milk
1/4 cup corn starch

In a large non-stick skillet, place 1 piece of chicken per adult person using 1/2 thighs and 1/2 breasts. Add 2 Tbsp oil and cook over medium heat. Crumble in 2 chicken bouillon cubes. Add onion and stir occasionally.

In a large pot, bring to boil 2 quarts of water. Add 1 tsp salt. Add potatoes and carrots (one carrot per person, and 1/2 a large potato per person). Cook until tender (approx 8 minutes). Drain, but save part of the water.

In a medium pot with a lid over medium heat, add 1 1/2 cups rice, 3 cups water, 3 chicken bouillon cubes, 1 tsp garlic powder, and 1 Tbsp stick margarine or butter. Cover and cook for approx 15 minutes.

When chicken is cooked all the way through, dice into 1/2 inch pieces. Add potatoes and carrots. Add some of the water from the potatoes and carrots until it looks like enough to serve your family. Add 2 Tbsp curry powder, 1 tsp garlic powder, 1 tsp salt and stir.

In a medium bowl, mix coconut milk and corn starch together. Pour into chicken mixture over stove. Stir until desired thickness. Remove from heat.

Serve chicken curry mix over flavored rice. Makes:
6 1/2 cup servings of rice
8 1 cup servings of chicken curry

Number of Servings: 6

Recipe submitted by SparkPeople user ABRAZIER.