Chicken Curry

• 1 pound-boneless chicken breast
• 1/3 teaspoon black ground pepper
• 1/2 teaspoon salt
• 3 teaspoons sugar
• 3 teaspoons curry powder
• 2 tablespoons oil (extra virgin olive oil)
• 1/2 teaspoon garlic powder
• 1/3 teaspoon onion powder
• 1 tablespoon butter
• 1/2 diced medium-sized white onion
• 3 carrots
• 4 medium-sized potatoes (any kind)
• 2 cups of chicken broth
• 1 can of coconut milk

1. Chicken:
2. 1. Wash and Cut chicken in bite-sized pieces
3. 2. Marinade chicken in cooking bowl,
4. add in: 1/3 tsp pepper, 1/2 tsp salt, 2 tsp sugar, 1 tbs oil, 3 tsp curry powder, 1/2 tsp garlic powder, 1/3 tsp onion powder.
5. 3. Mix and Marinade for half an hour.
6. Carrots and Potatoes:
7. 1. Wash and cut carrots and potatoes in bite-sized pieces
8. 2. soak potatoes in water bowl to prevent browning
9. Curry Broth:
10. 1. dice the onion
11. 2. warm up medium-size pot
12. 3. add 1 tbs oil, diced onion, 1 tbs butter (low heat)
13. 4. let simmer for 5 minutes with lid closed
14. 5. add marinaded chicken, mix and close lid - mix occasionally, for about 10 minutes until chicken is fully cooked
15. 6. add in chicken broth and coconut milk
16. 7. stir occasionally and cover lid, wait for broth to simmer - cook for approx. 8 to 10 minutes on low heat
17. 8. taste and season with a little salt/sugar/curry powder (if needed, depending on individual taste)
18. 9. add in carrots and potatoes
19. 10. mix well and close lid, wait for simmering - about 10 minutes for carrots and potatoes to cook

chicken breast, black ground pepper, salt, sugar, curry powder, oil, garlic, onion powder, butter, white onion, carrots, potatoes, chicken broth, coconut milk

Taken from www.epicurious.com/recipes/member/views/chicken-curry-50091934 (may not work)