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Coconut Curry Chicken and Potatoes

Prep Time: 15 minutes
Cook Time: 45 minutes

4 boneless chicken thighs
1 cup of sliced onions
1 potato
5 cloves of garlic
1 can of coconut milk (13.5 oz)
2 tablespoons of curry powder
2 tablespoons of butter
Olive oil
Salt, as desired


1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes.

2. In a large skillet, in low heat heat up your butter. Once it melts, dump your curry powder in there. Swirl it around until well blended.

3. Add in the can of coconut milk.

4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the olive oil.

5. Once the onions are translucent, throw in the cubed chickens.

6. Once the meat is cooked very lightly, throw the cubed potatoes and the sauté chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.

7. Let it cook for about 30 minutes and you're done!

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