• 2 lb boneless skinless chicken breasts or thighs, cut into chunks
• 2 potatoes, diced
• 1 large onion, diced
• 2 cloves garlic, diced
• 1 – 14 oz can coconut milk or cream
• 1 tablespoon red curry paste (found in the international aisle of your local grocer or ethnic indian cuisine shop)
• 1/2 cup torn fresh basil
• salt
• pepper
• steamed organic white or brown rice

Boil or steam potatoes for 10 – 15 minutes.  Salt and pepper the chicken. Preheat a large skillet and drizzle with olive oil. Add chicken and potatoes. Cook over medium heat until they start to brown. Add onions and a little salt. Cook until translucent. Add garlic and cook for about 5 minutes. Add coconut milk or cream and curry paste. Stir well and bring to a simmer. Simmer until thickened.

After sauce has thickened and reduced, remove from heat, and stir in fresh basil. Stir until wilted. Then serve chicken curry over white rice.

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