We love curry dishes. They meet my husband’s need for heat, and have that lovely savory-spicy-sweet combo that I am so fond of myself. This dish has an especially well-balanced flavor — sweet coconut milk mellows acidic tomatoes, the potatoes softening the curry’s edge. It could easily be made vegetarian – we used a mix of chicken and potatoes but you could substitute an extra potato for the chicken without changing the texture dramatically. This recipe served the two of us, with a tiny bit of leftovers for an afternoon snack the next day 
Ingredients:
- 1/2 pound chicken, cut into small pieces
- 1 onion, diced
- 1 red potato, cut into 1/2″ cubes
- 2 cloves garlic, crushed
- 2-4 tablespoons curry (we use a mixture of curry powder and hot curry paste)
- 1 can coconut milk (light is fine)
- 1 can diced tomatoes
- 1 can (8 oz) tomato sauce
- 3 tbs sugar
- vegetable oil
- salt and pepper
Directions:
- Pour about a tablespoon or two of vegetable oil in a wok or large skillet on medium heat. Add the curry paste and powder, stir slowly for a few minutes – until the curry is aromatic and the texture is even. Do not rush this process – it is what makes the curry taste so good!
- Add the onion and sauté until translucent.
- Add the chicken and cook until no longer pink, making sure to coat the pieces with the curry oil.
- Add the potatoes and cook for another 5 minutes or so – until you are able to cut the potatoes with your cooking utensil.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add salt and pepper to taste. Salt really brings out the flavor of the curry – if you don’t use enough, you will only taste heat.
- Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. The dish is done when the potatoes are cooked through and the sauce is thick. If you are having a hard time getting the sauce thick enough, you can leave the lid off for a few minutes.
Serve over rice, with a slightly sweet white wine. I am sure you could also add frozen peas to this dish to get in your green vegetables for the day, I’d put them in when the potatoes had been cooking for a few minutes already.
