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photo of curry1 Tbsp coconut oil or vegetable oil
1 lb boneless chicken breast or thighs, cut into bite-sized pieces
1 medium onion, coarsely chopped
1 garnet yam, chopped into ¾ inch pieces
2 carrots, cut into ¾ inch pieces
1 can coconut milk
½ to 1 cup of water
2 Tbsp curry powder (I like Penzy’s sweet curry powder, available by mail. Any Madras curry powder will do)
¼ tsp red pepper flakes (optional – ok to add more if you like a little heat)
salt to taste
¼ cup coarsely chopped cilantro (optional, but yummy!)

In a medium sauce pan, heat the oil over medium heat.

Add the onion and sauté until it begins to soften but not color, about 5 minutes.

Add the yam and carrot, stir well, and allow to cook for another 5 minutes.

Add the chicken pieces, and sauté until the pieces are cooked on the outside and beginning to brown.

Add the coconut milk, water, curry powder, chili flakes, and ½ tsp salt. Stir well, and then bring to a boil. Reduce the heat and simmer for 10-15 minutes until the yams and chicken are cooked through.

Adjust the salt, sprinkle with chopped cilantro (if desired), and serve over cooked rice.


This recipe can be modified to use pretty much any vegetable you have. In the summer, I substitute green beans and summer squash for the carrot and yam. Sometimes in the winter I’ll use butternut squash instead of yam. Feel free to experiment with your own flavors and textures. It also works great to substitute a pound of peeled shrimp for the chicken. If you do this, cook the vegies in the coconut milk until they are cooked through, and then add the shrimp at the very end. Cook just for a minute or two – it is very easy to overcook shrimp. A squeeze of fresh lime juice is a delicious addition to the shrimp variation.