Coconut Chicken Curry

Here we are folks!  Are you ready for this?

The last supper.  Of chicken.  For a while, anyway.  (We're still in discussion about how long we're doing this vegetarian thing.)  So it should come to no surprise to anyone who has looked at this blog for longer than three minutes that the last meal of choice was a curry.   Luckily, it was a good one.

Coconut Chicken Curry
(adapted from Prudence Pennywise)
Printable Recipe
Serves 4

Ingredients
2 tablespoons vegetable oil
1/2 pound chicken, cut into bite-sized pieces
1 red onion, chopped
2 cloves garlic, minced
1/4 teaspoon dried ginger
pinch crushed red pepper
1 tablespoon curry powder
1/2 cup golden raisins
1 large carrot, peeled and chopped
1 large potato, chopped
1 1/2 cups chicken broth
1 tablespoon cornstarch
1/2 cup coconut milk
cilantro, for garnish

Directions
1) In a large skillet, heat oil over medium high heat. Add chicken and cook, stirring often, until chicken is almost cooked through. Stir in onion and garlic; cook until onion is translucent. 
2) Add ginger, red pepper, curry, raisins, carrot, and potato; cook stirring often for a few minutes. Add broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes, or until carrot and potato are tender. 
3) Meanwhile, in a small bowl combine cornstarch and coconut milk.
4) Add coconut milk mixture to pan and bring to a simmer until sauce thickens. Serve over rice and garnish with fresh cilantro.  Enjoy!