Curry, curry, curry...

Yellow chicken curry is one of those dishes that never ends up having leftovers. No matter how large of a batch I plan on making, our little family of 3 has no problem packing this meal away. Don't ask me how we do it, or where in our bodies we store it away, but we are lucky if maybe a half portion is leftover for Ty's lunch the next day. This recipe is terribly easy, and doesn't even take that long to make...perfect hearty meal idea for that night you don't have anything planned and little time to whip something out.

Here we go:

Peel and dice 3 medium potatoes, boil and chill. Our family favors those potatoes, so our recipe usually consists of more like, 5 potatoes.
I usually always have a few chicken breasts already pre-baked and sitting in my fridge for east access, so I grab a couple of those and dice them up.
In a separate bowl, mix together 2 1/2 TBSP curry powder, a tsp or two of crushed red pepper flakes, 2 TBSP minced ginger, 3+ cloves minced garlic and 2 tsp salt. Make into a paste. I just throw this into my mini-food processor and it works wonders.
In a saucepan, saute a sliced onion and a red bell pepper. Add the chicken cubes and heat through. Reduce heat,m add the curry paste. Stir quickly, you don't want this part to burn! It will taste bitter and ruin the dish. Add 1 can of coconut milk and mix through. Add the diced potatoes, some bamboo shoots and heat through. Serve over a bed of rice, and top with some fresh cilantro leaves.
Now, how easy was that? Quick and delicious. Especially easy if you already have leftover rice, chicken breast and some baked potatoes sitting in your fridge. So simple and satisfying :)