Coconut Chicken Curry

• 2.5 Lbs. chicken, diced
• salt and pepper
• 1/2 onion, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 1 jalepeno, minced
• 3 tablespoons indian curry powder
• 1.5 cups chicken broth
• 2 potatoes, cubed
• 1 cup sliced carrots
• 3/4 cup peas
• 1 14 oz. can coconut milk
• 2 cups jasmine rice

1. Fully cook chicken in a large cast iron pan with olive oil, salt, and pepper.
2. Simultaneously, saute onion, peppers, garlic, and jalepeno in olive oil in a large cast iron dutch oven. When onions are becoming translucent, add curry powder, potatoes, carrots, and room temperature or warmer chicken broth.
3. This is a good time to start making the jasmine rice.
4. Cook for about 10 minutes, then add chicken from pan and coconut milk. Cook for 10 more minutes or until potatoes are done. Serve immediately over rice.

chicken, salt, onion, red peppers, garlic, jalepeno, curry, chicken broth, potatoes, carrots, peas, coconut milk, jasmine rice

Taken from www.epicurious.com/recipes/member/views/coconut-chicken-curry-52476281 (may not work)