Chicken and potatoes simmered in coconut curry sauce and served with rice.
180 gChicken breasts
200 gPotato
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80 gOnion
10 gGarlic
0.5 cupRice
0.75 cupWater
0.75 cupCoconut Milk
6 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook the rice with water and salt for 16 minutes.
Brown chicken pieces in cooking oil with onion, garlic, curry powder, and black pepper for 6 minutes.
Add diced potato and coconut milk and simmer for 16 minutes until the potato is tender.
Serve the chicken potato curry over the rice.