Yellow Chicken Curry with Potatoes & Carrots
Equipment
- 1 Lage Skillet
- 1 Large Stockpot
Ingredients
- 2-3 Tbsp Butter
- 1 Medium Diced yellow onion
- 5-6 Yellow New potatoes washed and quartered. You can peel them if you want, we do not.
- 6 Large Carrots sliced about ½ in. thick. We prefer the large carrots as opposed to the baby carrots.
- 3-4 Chicken breasts chunked
- 1 Can Coconut Milk.
- 2½ Cups Chicken Broth
- 1 Bottle Thai Yellow Curry Sauce
- ½ Cup Heavy whipping Cream
- Salt and pepper to taste.
- 2 Cups Cooked Rice Optional. We serve this over cooked rice, but it isn't necessary.
Notes
Depending on how thick you want this you may to increase or decrease your liquids. (Broth and heavy cream). We like it a little thicker and heartier, so add the liquid as needed. You can use baby carrots if you wish, just watch you cook time. Cooking them too long turns them to mush.