Chicken Curry

• 1 tablespoon oil
• 2 tablespoons minced garlic
• 1 tablespoon ginger paste
• 2 tablespoons curry powder
• 2 chicken breasts, cut into bite size pieces
• 1 medium onion, diced
• 8 ounces fresh mushrooms, sliced
• 1 cup chicken broth
• 1 cup matchstick carrot
• 1 sweet potato, diced
• 15 ounces coconut milk
• 2 -3 tablespoons fish sauce
• 2 tablespoons ketchup
• to taste salt
• to taste cayenne

1. Heat oil in large pot over medium heat.
2. Add garlic, ginger, and curry powder and stir.
3. Add chicken, onion and mushrooms and cook for 5 minutes.
4. Add some of the chicken broth if too dry.
5. Add carrots, sweet potato, coconut milk, fish sauce, ketchup, chicken broth, salt and cayenne.
6. Stir and bring to a boil.
7. Cover and turn down to low.
8. Let simmer for 40 minutes or until potatoes are soft.
9. To freeze curry, put in an oven safe container.
10. To heat, put in a 350 degree oven for 30 minutes or until heated through.

oil, garlic, ginger paste, curry powder, chicken breasts, onion, mushrooms, chicken broth, matchstick carrot, sweet potato, coconut milk, fish sauce, ketchup, salt, cayenne

Taken from www.food.com/recipe/chicken-curry-525374 (may not work)