After we got back from Idaho, we celebrated a belated Christmas with the other fam that ended up being a potluck because Mom was so tired from the holidays. She made homemade potstickers, I brought tamales from Garza Mexican Foods and Stephen brought a salad, and Mom was so pleased with the meal that she wanted to make the potluck a new family tradition.
So this week I was asked to bring a curry to go with her Barbecue Steak (yes, I'm aware curry doesn't really go with tri-tip, but I do what I'm told!), but now that the holidays are over and Mom's back in the kitchen, my contribution ended up being about the second or possibly even third dish too many. Maybe we'll just stick with the potluck theme around the holidays, but honestly, none of us were complaining:
Curry Potatoes with Chicken
1 boneless, skinless chicken breast, cut in bite-sized chunks
1 clove garlic, minced
1/2 t. soy sauce
1/2 t. salt
Dash freshly ground pepper
1-2 T. canola oil
Half a yellow onion, thinly sliced
2 lbs. potatoes, peeled and cut in bite-sized chunks
2 large carrots, peeled and sliced
1 can coconut milk
2-3 T. curry powder
Salt to taste
Gently mix chicken breast chunks, garlic, soy sauce, salt and pepper, then let marinate for about 2 hours.
Heat a skillet over medium-high heat. Add about 1 T. oil, then saute onion until translucent, about 5 minutes. Remove to a bowl. Add more oil if needed, then cook chicken until no more pink is remaining, about 8-10 minutes. Stir in potatoes, carrots, reserved onions, coconut milk, curry and salt, and bring to a simmer. Cover and cook on low until done, about 30-45 minutes. Serve with rice.