COCONUT CURRY CHICKEN - I've been making this version of coconut curry chicken for years.  It's one of those dishes that I can make at least once a week for the rest of my life.  It's really that good!  And it's also the kind of dish that improves significantly with age.  When freshly made, it's mouthwateringly delicious.  But if you let sit overnight, the blended flavors of curry, garlic and onion will be amplified to a whole other level.  So, if you like curry, then give this dish a try.  I promise it will not disappoint.  Enjoy!  Lynda

Coconut Curry Chicken
Yield: 4 Serving

4 chicken breasts, medium-sized (cubed)
1 Idaho potato (cubed)
1 cup white rice 
2 tbsp. of vegetable oil
1/2 cup of white onion (diced)
2 garlic cloves (minced)
2 tablespoons of curry power
1 tsp. garlic salt
Pinch of brown sugar
Salt (to taste)
Ground black pepper (to taste)
Cayenne pepper (optional)
1/3 cup chicken stock
13.5 oz  unsweetened coconut milk

1.   In a large skillet, on medium heat, add oil and onion and garlic; cook until onion is translucent.
2.   Add chicken, stir, then place lid on skillet; stir occasionally.  It will be done once juices run clear, about 5-7 minutes.
3.   Add all spices, brown sugar, chicken stock, coconut milk and potato; stir then place lid on skillet, stirring occasionally.  It will be done in about 7-8 minutes.