1 pound boneless, skinless chicken breast
3 yukon gold potatoes, chopped into bite size pieces
3 orange carrots, peeled and sliced into 1/4 inch 'coins'
1 red pepper, chopped
1 medium purple onion, chopped
2 Tbsp. coconut oil (olive oil works well too)
1 cup low fat coconut milk
1 cup chicken broth
2 Tbsp. lime juice
3 Tbsp. curry powder
In a large saute pan, heat coconut oil over medium heat. Add potatoes and carrots. Saute for 10 minutes until they begin to soften. Add red pepper and purple onion and increase heat to medium high. Saute another 10 minutes. Remove vegetables from pan and set aside. Add chicken to hot pan and saute until cooked through, about 10 minutes. Add vegetables back to pan and mix well. Add coconut milk, chicken broth, lime juice and curry powder. Stir to combine. Reduce heat to medium low and simmer curry for another 10 minutes to combine flavors. Serve over a bed of jasmine sticky rice.
2 cups jasmine rice
4 cups water
2 Tbsp. rice vinegar (If all you have is plain white vinegar, use it. It will work.)
Place rice, water and vinegar in saucepan. Bring to a boil over medium high heat. As soon as rice boils, reduce heat to low. Simmer for 20 minutes. Serve immediately.