Coconut Chicken Curry

I've been making this dish for many years and still crave it often. The taste combination of the chicken stock, curry and coconut milk is outstanding. The key to this one pot meal is getting the vegetables cooked properly. The carrots take the longest to cook and need a 10 minute head start over all the other ingredients. The chicken, potato and yam will take about 15 minutes to cook, but if you over cook the potato and yam they will disintegrate into the sauce.

Ingredients:

1 package S & B golden curry sauce found

in the Asian section in the grocery store

32 oz low sodium chicken stock

2 medium chicken breast halves

1/2 potato

1 medium yam

2 carrots

1/4yellow onion

1 can coconut milk

2 teaspoons corn starch

Preparation:

Pour 1 cup of chicken stock into a small bowl and set a side. Combine the remaining chicken stock and curry paste in a large  sauce pan and bring to a boil.

Cut the chicken, potato, yam, carrots and onion into bite size pieces. Add the carrots and onion to the sauce pan and simmer for 10 minutes. Add the chicken, potato and yam to the sauce pan and simmer for 20 minutes.

Take the chicken stock you set a side and add the corn starch and mix well so there are no lumps. Add the mixture to the curry and this will thicken up the sauce.

Add the canned coconut milk to the sauce pan and heat back to a simmer.

To serve, place a 1/2 cup basmati rice in a medium size bowl. Add the curry to the bowl and top with sliced green onion and cilantro.