3 medium Potatoes White New Potatoes
1 medium Onion
1 can (13.5 oz) Coconut Milk
3 tablespoon Vegetable oil
3 tablespoon Basil
2 whole Chicken breasts sliced thin
3 cups Steamed White Rice
2 1/2 tablespoon Spicy Curry Powder
1 can (8 oz) Bamboo Shoots drained and rinsed
3 cloves Garlic minced
2 tablespoon Minced Ginger
Yellow Chicken Curry
Prepare the steamed rice in the rice cooker according to directions
Prepare
potatoes: Peel the potatoes, and dice them into even, 1/2" cubes. In a
medium saucepan, bring water to rolling boil. Boil for about 4-5
minutes -- do not overcook -- you want them fork-firm -- "al dente",
not fully cooked. Run under cold water immediately for a minute or two
to stop the cooking. Set aside.
Wash and dry the chicken breasts. Slice them thinly, into bite-size pieces.
In
a small container, mix curry paste -- add the minced ginger, minced
garlic and curry powder together until blended.
Bring
a large saucepan to medium-high heat; add vegetable oil. Saute the
sliced onions for 2 minutes, until just tender
(not brown), and add the chicken. Cook the chicken over medium-high
heat until opaque, not brown, approximately 3-5 minutes more.
Reduce
the heat to medium and add the curry paste and stir it in rapidly
(don't let it scald on the pan). Add the coconut milk, stir to mix
well, and heat over medium heat.
Serve over rice and top with
basil, or, for a more traditional presentation, serve it separately
with steamed rice, and allow everyone to take their own proportions.
Freezing
for advance-meal prep: Just prior to adding the basil, you can cool
this recipe, and freeze it (without the basil.)
