Chicken and Potato Curry with Roasted Macadamia Nuts
A very light curry recipe, topped with an island inspiration, takes on a wonderful flavor and texture.
16-20 ounces boneless, skinless chicken breast, cut into small pieces
½ sweet yellow onion, diced
1 carrot peeled and diced
2 large golden potatoes, skin removed and cut into small cubes
2 tablespoons light curry powder (yellow or Masala recommended)
1 tablespoon fresh minced ginger
1 can light coconut milk
1 tablespoon agave
¼ cup finely chopped cilantro
½ cup roasted macadamia nuts finely chopped
canola oil, salt and pepper
1. In a large pot, over medium high heat, sauté the onion and carrot in 1 tablespoon canola oil and a small amount of salt and pepper, for about 5 minutes. Add the potato and sauté another 5 minutes.
2. Add the curry powder and ginger and sauté for 1 minute until fragrant. Add the coconut milk, agave and chicken and stir to combine. Turn heat to medium, cover and let cook for 15 minutes, stirring occasionally. May also be slow cooked longer.
3. Serve with fresh cilantro and roasted macadamia nuts over the top.