Easy Chicken Curry

• 6 carrots, peeled and sliced into 1/2" pieces
• 1 medium sweet potato, cut into 1" chunks
• 1 sweet onion, chopped into 1" pieces
• 2 small Yukon Gold potatoes, cut into 1" pieces
• 3 cloves garlic, minced
• 2 Tablespoons olive oil
• 1 1/2 teaspoons curry powder
• 1 cup low sodium chicken broth
• 1 cup low fat coconut milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 pound chicken breast cut into 1" pieces
• 1 lime (optional)

1. Heat the oil in a wide bottomed pot or Dutch oven. Stir in the carrots and onions and cook for about 5 minutes, stirring to avoid sticking and until they are softened, then stir in the garlic and curry powder. Cook for 1 minute, then add the potatoes, broth, coconut milk, salt and pepper. Bring to a boil, then reduce the heat to medium, partially cover and cook for 15 minutes, or until the potatoes are just tender, stirring often. Mix in the chicken pieces and cook for another 10 minutes or so until cooked through. Cut the lime into wedges. Divide the curry among individual bowls, squeezing a bit of lime juice over each portion. ( I didn't use lime because I didn't have any but it sounds delicious!)

carrots, sweet potato, sweet onion, potatoes, garlic, olive oil, curry powder, chicken broth, coconut milk, salt, pepper, chicken, lime

Taken from www.epicurious.com/recipes/member/views/easy-chicken-curry-53066541 (may not work)