Chicken and Potato Curry

INGREDIENTS:

  • 1 14 oz. can coconut milk
  • 1 4 oz. yellow curry paste
  • 1 8 oz can water chestnut
  • 1 cup raw, shelled edamame
  • About 4 chicken breasts
  • 3 carrots
  • 1 yellow onion
  • 1 red onion
  • Several potatoes (about 6-8)
  • 1 1/2 – 2 cups chicken stock
  • Heaping table spoon of crushed garlic from a jar
  • Option/as needed: curry powder

DIRECTIONS:

  1. Chop chicken and potatoes into bite-size pieces. Dice carrots and onions.
  2. Add coconut, curry paste, and chicken stock to large pot and bring to a boil, stirring often. 
  3. Add all other ingredients chicken, water chestnuts, edamame, carrots, onions, and garlic.
  4. Simmer for about an hour or until chicken is cooked.
  5. Serve over rice or noodles.

Makes about 12 servings at about 250 calories per serving.

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