Coconut Curry Chicken and Potatoes

Curry dishes are typical of many cuisines around the globe and come in a rainbow of colors. This yellow curry is inspired by the coastal vibes of the Caribbean with plenty of fragrant herbs, creamy coconut milk and tangy lime juice. While this recipe calls for chicken thighs, feel free to substitute chicken breasts, pork, beef or even tofu instead.

1 pound chicken thighs, cut into 1-inch pieces

2 teaspoons yellow curry powder

About 1 teaspoon salt

3 teaspoons vegetable oil, divided

1 medium onion, diced

2 carrots, sliced

2 medium potatoes, diced

1 small red chile, diced (optional)

2 teaspoons ginger, grated

2-3 garlic cloves, minced

1 small bunch thyme, tied with twine

4 cups chicken stock

1 can full fat coconut milk

Juice of 1 lime

Freshly ground black pepper

Sliced scallions

Cilantro

Lime wedges

Cooked rice

Place the chicken in a large mixing bowl, and toss with the curry powder, salt, and half of the vegetable oil.

Heat the remaining vegetable oil in a wide rondeau or sauté pan over medium heat. Add the onion and cook until tender and translucent, about 8-10 minutes. Add the chicken to the pan and cook until lightly browned, about 4-5 minutes. Add carrots, potatoes, red chile, ginger, garlic and thyme bundle, and stir to combine. Add chicken stock and bring to a simmer.

Continue to simmer gently for about 15-20 minutes, until the vegetables are tender. Remove the thyme bundle and lower the heat to low. Add the coconut milk and lime juice and stir to combine. Remove pan from the heat. Season to taste with salt and pepper. Garnish the curry with sliced scallions, cilantro, and lime wedges and serve alongside rice.