Chicken Coconut Curry by Guest Chef Scott

1 large yellow onion, diced


2 medium sized boneless chicken breast, chopped

2 cloves garlic

1 Tbsp chopped ginger

1 peeled potato, diced

¼ - ½ cup Lemon Juice

1 can Coconut Cream

Spices

2 Tbsp Curry Powder

1 Tbsp Cumin/ Cumin Seeds

1 Tbsp Turmeric

½ - 1 tsp Cayenne Pepper

Salt and Pepper
In a sauté pan heat olive oil until warm. Add diced onion. Sauté onions until completely transparent, cook onions for about ten additional minutes. Add Garlic and Ginger mix thoroughly and let cook for a couple minutes. Add spices, stir well and let sit for a minute. Add chicken. Stir occasionally, until chicken is cooked. Add diced potato and just enough water to submerge the potatoes. Turn heat to medium once water comes to a boil, Cover and cook on medium until potatoes are soft.

Add Coconut, stir until gentle boil. Leave uncover and stir occasionally. Once sauce thickens it is ready to serve.

Serve over rice

Note: This is a milder curry sauce. For those of you, who love spice, add twice the spices, and diced chilies.