Kaffir Lime Leaves Curry Stew

• 1 onion chopped
• 4 boneless, skinless chicken breasts smalls, chopped into bite size pieces
• 2 cups yams medium sized, chopped into small pieces - approximately 4
• 2 red potatoes smalls, chopped into small pieces
• 4 cloves garlic minced
• 1 can tomato paste
• 7 kaffir lime leaves
• 1 can coconut milk
• 2 peppers I used one yellow and one green - chopped into bite size pieces
• 8 ounces sliced mushrooms approximately 2 cups
• kosher salt
• pepper
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons curry powder
• plain yogurt
• 4 kaffir lime leaves julienned, for garnish

1. In a large skillet, saute the onion in a drizzle of olive oil and add a pinch of kosher salt. Saute for about 8 minutes. Add the chicken breasts and garlic and saute for 2-3 minutes. Add the yams and potatoes and stir to ensure that everything is nicely mixed together. Then add all of the dry seasoning - pepper flakes, curry and crushed black pepper.
2. Mix thoroughly and add the can of tomato paste - coating everything in the red goodness. Stir in coconut milk, mix thoroughly, and then add the kaffir lime leaves, cover, and let simmer over low-medium heat for about 1/2 hour - stirring often. After 30 minutes, add the peppers and mushrooms. Cover and let simmer for about another 15 minutes.
3. Before serving, gently remove the lime leaves from the dish. Serve in a nice bowl, with a dollop of plain yogurt and the julienned lime leaves. I had a slice of whole wheat naan bread to go along side.

onion, chicken breasts smalls, red potatoes, garlic, tomato paste, lime, coconut milk, peppers, mushrooms, kosher salt, pepper, red pepper, curry powder, yogurt, lime

Taken from www.yummly.com/recipe/Kaffir-Lime-Leaves-Curry-Stew-1661039 (may not work)