Coconut Chicken Curry

I'm pretty much in love with everything coconut. One of my favorite dishes is my Coconut Curry with Shrimp & Mushrooms.  Currently, I have a sister living in India and cooking with these warm spices seem to make the long distance just a little bit closer. Marinading the chicken in plain yogurt and fragrant spices ensures for melt in your month tender and juicy chicken pieces. The amount of spices used are for a mild-medium heat level but feel free to adjust to your preference.

*Similar to my Coconut Curry with Shrimp & Mushrooms this dish also uses sumbar powder.  It's a combination of about nine different spices. You can often find the powder at an Indian market or make your own Here. The sumbar powder gives the dish a great robust flavor. If you like more heat just increase the sumbar powder to your desired taste.

Yield: 6 Servings

Coconut Chicken Curry
2 large chicken breasts, cut into bit sized pieces
1/2 cup plain yogurt
2 1/2 teaspoons cumin
2 teaspoons yellow curry powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 teaspoons sumbar powder*
4 Yukon gold potatoes, diced
Olive oil
3 carrots, diced
1 onion, diced
1-13.5 oz can full fat coconut milk
1 tablespoon butter

Combine chicken, yogurt, cumin, curry, garlic, pepper, salt and sumbar powder in a medium sized bowl. Mix well and then cover and refrigerate while you prepare the remaining ingredients. Add diced potatoes to a medium sized pot and cover with water, bring to a boil and cook until potatoes are fork tender. While potatoes are cooking, heat a large skillet over medium-high heat and drizzle in about 1 tablespoon of olive oil. Add carrots and saute for a few minutes or until they begin to soften and then add in onion and continue cooking until carrots and onions are soft. Remove mixture from pan and saute chicken until juices run clear then reduce heat to low. Drain potatoes and add to cooked chicken along with the onions and carrots. Add coconut milk and heat through. Check for seasoning and stir in butter until melted.

Serve with rice and garnish with parsley if desired.