Easy Coconut Curry Chicken and Vegetables

Ever since R and I went out to eat at the Indian restaurant a couple weeks ago, I have been craving curry like nobody's business.

So I made some.

Although it was no where NEAR as good as restaurant quality, it was still pretty darn tasty, and super easy.

On most days, that's good enough for me.

[Printable Recipe]

WHAT YOU NEED:

2 cans of coconut milk

2 tablespoons of curry powder

1 medium onion, diced

1 lb. chicken breast, diced into 1 inch cubes

2 cups chopped vegetables of choice.  I used potatoes, zucchini, yellow squash and carrots. 

Salt and pepper to taste

Olive oil

WHAT YOU DO:

Preheat your over to 400 degrees.

In a large dutch oven or other oven/stovetop proof dish, heat approximately 1 tablespoon of olive oil over medium heat, then add the onion and chicken.  Season the onion/chicken mixture with salt and pepper, then stir until the onion is softened.    In a small bowl, stir curry powder into the coconut milk.  Add the vegetables to the chicken mixture, pour the coconut milk and curry powder over all of it, and place in your oven.

Cook approximately 45 minutes, stirring occasionally, or until it reaches your preferred consistency. 

Serve over rice.