Coconut Chicken Curry

Coconut Chicken Curry

Recipe from PrudencePennywise Blog

1 tablespoon butter

1 tablespoon vegetable oil

1 lb. boneless, skinless chicken, cut into bite sized pieces

1 large onion, thinly sliced

2 cloves garlic, minced

2 tablespoons fresh ginger, chopped

Generous dash of ground red pepper
Salt and pepper to taste

1 tablespoon curry powder

1/2 cup raisins

1 large carrot, peeled and chopped

1 large potato, peeled and chopped

1 and 1/2 cups chicken broth

1/2 cup coconut cream or half and half

hot rice, for serving

Garnishes: chopped cilantro

sweetened coconut

chopped almonds or cashews

lemon wedges

In a large skillet, melt butter and oil over medium high heat. Add onion and chicken and cook, stirring often, until chicken is almost cooked through. Stir in garlic, ginger, red pepper, salt, pepper, curry, raisins, carrots, and potato; cook stirring often for 1 minute. Add broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until carrot and potato are tender, adding more broth if needed. Add coconut milk or half and half and bring almost to a boil. (The sauce will be thin but the rice will soak it up.) To serve, put rice in individual bowls and top with curry and a generous amount of liquid. Top with cilantro, coconut, almonds and lemon wedges.