Spicy Coconut Chicken Curry

• 1/2 pound chicken tenders cubed, you can also make this dish with chicken thighs!
• 1/2 can coconut milk
• 1 potatoes and 1/2, cubed
• 3 tablespoons curry powder
• 5 minced garlic
• 1 onion chopped
• 2 tablespoons cayenne pepper I actually added a bit more than this because we love it spicy!
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon brown sugar
• salt to taste
• olive oil

1. In a large pan, melt the butter under low heat. Once butter is melted, add in the 3 tablespoons of curry powder. Keep this mix under low heat.
2. In a separate pan, heat olive oil, then saute the onion and garlic until it's nice and soft. After that, add the cubed chicken tenders and saute until it is lightly cooked. You will know it is ready when the outer parts are cooked and the inner are semi pinkish. Do not overcook it!
3. Add the onion, garlic and chicken mix to the large pan that contains the butter and curry powder mix and throw in the potatoes, cayenne pepper, crusted red pepper, salt and brown sugar. Under HIGH heat, allow everything to simmer. Once it is boiling, put back to medium heat. Cover and allow to cook for 30 minutes.
4. Serve hot with basmati rice and watch your partner/husband/family/friend fall in love with you and your Chef Boyardi abilities.

tenders, coconut milk, potatoes, curry powder, garlic, onion, cayenne pepper, red pepper, brown sugar, salt, olive oil

Taken from www.yummly.com/recipe/Spicy-Coconut-Chicken-Curry-1297491 (may not work)