Coconut Curry with Potatoes

Ingredients

• 2 cups brown rice , cooked Brown rice, long-grain, cooked
• 1 lb chicken breast , cut into bite-size pieces (or turkey; amount is a suggestion, the original has no protein) Chicken breast, boneless skinless, raw or: 1 lb tilapia
• 1 small onion , diced Onion, raw
• 2 russet potatoes , diced (or sweet potatoes) Potato, russet, raw (flesh and skin) or: 2 sweet potatoes
• 1–2 tbsp mild curry powder Curry powder
• 1 tsp chili powder Chili powder
• 1 can (14 oz) full-fat coconut milk Coconut milk, canned
• to garnish fresh cilantro (optional) Cilantro, fresh

Instructions

1. Cook the rice.
2. Add about 1/4 cup water to a large skillet.
3. Sauté the onion until translucent.
4. Add the diced potatoes plus another 1/2 cup water.
5. Cover and bring to a boil, then reduce the heat to low and simmer until the potatoes are just tender.
6. Stir in the curry powder and chili powder.
7. Add the chicken (or turkey), cover again and simmer until cooked through, adding more water as needed, and until the potatoes are very fork-tender. If using tilapia, add it for the last 5 minutes or so, until it flakes easily.
8. Stir in the coconut milk and heat over low until warm.
9. Divide the rice among 4 bowls and spoon the curry over the top. Garnish with fresh cilantro.
10. Notes: the original is a vegan cauliflower and chickpea curry that suggests chicken, turkey or fish during weeks 1 and 3; this version drops the cauliflower and chickpeas. The protein amount and cooking timings are my adaptation.