Chicken Curry With Potatoes & Carrots

It’s been awhile since I’ve posted…. a LONG while actually! I’m going to try and get better. But last night I made an easy Chicken Curry With Potatoes & Carrots! It’s super easy and full of flavor.

To start, take approximately 1 pound of chicken breast and dice into 1 inch pieces. Add to a pan with olive oil, then season with salt and pepper

While the chicken is cooking, cut up 4 small potatoes and 4 peeled carrots. Then set aside.

After your veggies are chopped, this is a great time to make a quick curry seasoning. It can be made with spices you may already have in your spices. (Recipe Below)

Once your chicken is done, add the spices and stir until the chicken is covered. Then add your potatoes and carrots, stir well. Let cook for about 5 minutes over medium heat.

After your food has cooked for about 5 minutes, add 2 cans of coconut milk. Bring this mixture to a light boil, then cover and simmer until vegetables are tender.

Serve over rice!

This meal is pretty mild on the spiciness level, mostly because my daughter is not a fan of anything spicy, so I typically add a little Sriracha to mine to give it a kick! Hope you enjoy!

Easy Chicken Curry With Potatoes & Carrots

1 lb chicken breast, cut into 1 inch pieces
1 TBSP olive oil
4 small potatoes, skin on and diced
4 carrots, peeled and diced
Curry Seasoning: 3 tsp turmeric, 2 tsp coriander, 1 1/2 tsp cumin, 1 tsp cinnamon, 1 tsp ginger, 1 tsp ground mustard seed, 1/2 tsp white pepper, 1/2 tsp cardamom, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/8 tsp chili powder, 1/4 tsp black pepper, 1/2 tsp salt
2 cans of coconut milk
Steamed Rice

Warm olive oil in a pan over medium heat. Add chicken, season with salt and pepper. Cook until no longer pink. Add curry seasoning to the chicken. Stir until well covered, then add potatoes & carrots. Cook for 5 minutes on medium heat. Add coconut milk and stir well. Bring to a light boil, then cover and simmer until veggies are tender. Server over steamed right rice.