INGREDIENTS

Chicken

Onion

Yogurt

Coconut milk

Potatoes

Bell peppers (red, yellow and orange)

Minced garlic

Minced ginger

Ground spices

Curry powder

Garlic powder

Onion powder

Salt + Pepper

Cajun seasoning

INSTRUCTIONS

Infuse the oil with whole spices and sauté the onion until it’s lightly browned.

1. Cook off some rawness from the garlic and ginger,

2. Add the potatoes and bell pepper (or veggies of choice), all the ground spices, and salt.

3. Stir well before adding the chicken (The chicken should be cooked before adding it).

4. Pour in the coconut milk and yogurt, then cover and simmer the curry for about 20 minutes. Everything will cook through in the warming, coconutty flavors.

5. Finish off with a sprinkle of cilantro and a squeeze of lime or lemon, if desired.

6. Serve hot with white basmati rice, which serves as the perfect blank canvas to soak up the sauce and absorb its flavors.

VARIATIONS

This recipe can take well to many adaptations.

• To thicken – Either use less coconut milk (~1 cup), cook partially covered, or sauté down the coconut milk at the end.

• Extra spicy – You can add a full teaspoon of chili flakes.

• For stronger tomato flavor – Use a bit of tomato paste or tomato sauce along with the tomato.

• Add body – Use a variety of veggies or even chickpeas!