Goof Proof Coconut Curry Chicken

By Edoo

"So easy to make, yet so darn tasty. Guaranteed to please. Serve over steamed rice, or you can make a simple fried rice with any leftover coconut milk. Just pan fry with 2 eggs, mix in 4 cups cooked rice, then half cup coconut milk, and a pinch of salt."

Ingredients

• 1 potato, cubed
• 1/2 pound chicken thighs, cut into pieces
• 2 tablespoons vegetable oil
• 1 green bell pepper, seeded and cubed
• 1 small onion, chopped
• 1/2 cup coconut milk
• 5 tablespoons curry sauce
• 1/2 teaspoon salt
• 1 cup water, divided
• 1 teaspoon cornstarch

Preparation

Step 1

Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.

Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.

Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.