Chicken Curry

Chicken Curry
By Jenny Lynn Furr

2-3 Chicken Breasts
3-4 Potatoes
1 Onion
1/2 bag carrots
1 can Coconut milk
1 can Water Chestnuts
1 portion fresh Ginger
1 cube/tbls Golden Curry
Olive Oil
Salt/pepper/Garlic Powder to taste
White/Jasmine/Brown Rice

Start the rice. Dice potatoes, carrots, and onions. Cook potatoes and carrots on medium heat for 20-30 mins. Set aside. Cook chicken, then slice into small bite size pieces. Saute onions, ginger, and water chestnuts. Mix everything together then add the coconut milk, curry, and other spices. Basil gives it a unique flavor if you wish. Let spices set into the food for 1-3 mins. Serve over rice and enjoy!
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*I love this curry recipe! I got it from my friend Jenny, who made it for an enrichment cooking activity for our ward. A few things I have found for this recipe: I LOVE jasmine rice! If you have never cooked with it, try it! Even the smell is wonderful while it is cooking! When cooking the potatoes, carrots, and onions, I just put them in a large skillet and add water for the 20-30 mins. If you want a thicker curry and softer potatoes, cook them a little longer. I usually drain out some of the water after the allotted time, which helps to minimize how runny it gets. Keep some of the onions aside to add to the ginger and water chestnuts later. When adding the curry, add to taste- a tablespoon is usually not enough. (I just got the yellow curry powder, in a spice bottle, from the store, and that's what I use.) You will have to add more salt than you may initially realize, but don't worry, if you add too much, like I did the first time I made this, just add more coconut milk, and that will even it right out! Flavor it to your own taste. I have never added the garlic powder or basil, but they may give it a more unique flavor. You can add as little or as much ginger as you would like, the more ginger you put in, the spicier it will be. I love ginger, but I have never used an entire root, just a small portion of it. If you have never cooked with fresh ginger, just cut off the outside and then chop the inside into really fine pieces, as small as you can get them. Fresh ginger is wonderful!
Hope you enjoy this recipe as much as I do!