The family has been begging for curry and I love them so I gave it a try.  They said it was pretty good, not enough coconut flavor but overall pretty good for a first try.

1 – 2 tablespoons vegetable oil

1 pound chicken breasts or tenders, cut into 1/2″ cubes

1/2 pound potatoes, cut into 1/2″ cubes

1 medium onion, sliced

1 (4 oz) jar Massaman curry paste

1 (13.5 oz) can full fat coconut milk

1/2 – 1 1/2 cups chicken stock

1/2 – 1 cup sliced carrots

1 cup cashews or peanuts

rice

1  Heat oil in Dutch oven over medium high heat.  Add chicken and cook until golden brown, about 2 minutes per side.  Remove chicken and set aside.

2  Add potatoes and cook until brown, about 5 minutes, stirring occasionally.  Remove potatoes and set aside.

3  Add onion and cook for a few minutes, until beginning to brown, then remove and set aside.

4  Lower heat to medium, add curry paste and coconut milk, whisk together and cook for about 5 minutes.

5  Add chicken, potatoes, onions, broth and carrots and bring to a boil.  Reduce heat to a simmer, cover and cook until potatoes and carrots are cooked, about 15 – 20 minutes.  Stir in nuts and remove from heat.

6  Serve over rice.

recipe adapted from Olivia’s Cuisine