Step 1

PREP: Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. (I peel the ginger with a spoon or vegetable peeler and then finely mince it.) Chop the potatoes into bite-sized pieces-- I cut each baby Yukon gold potato in 6-8 pieces depending on the size of the potato. Keep the potato pieces fairly small so they’ll finishing cooking at the right time.

Step 2

COOK: Heat 2 tablespoons coconut oil in a large, deep skillet over medium-high heat. Add the onion and sauté for 3-5 minutes, until onions begin to brown. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in 1 and 1/2 teaspoons of curry powder, yellow curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant. Add in the potatoes and stir to coat for 1 minute.

Step 3

COOK CONT: Pour in the coconut milk and chicken stock. Scrape the bottom of the skillet periodically and press all potatoes into the liquid. Bring to a rapid simmer (over medium heat; it should be bubbling at the edges but not boiling) and cook for 20-30 minutes, stirring occasionally. The potatoes should be fork tender and sauce reduced; this happens at around 20-22 minutes for me. Add additional chicken stock if sauce is reducing too quickly and potatoes aren't getting tender--this could mean you may need to lower your heat a little. Alternatively, increase the heat slightly if potatoes aren't getting tender and the sauce isn't reducing. Add sugar, cilantro, and lime juice to the sauce (feel free to adjust these three ingredients to personal preference). If desired, add fish sauce.

Step 4

CHICKEN: Meanwhile, cube chicken into small bite-sized pieces and toss with cornstarch, remaining 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate skillet, add remaining 1 tablespoon coconut oil and heat over high heat. Add chicken and cook, stirring occasionally, until mostly cooked through, about 4-7 minutes depending on the size of the chicken chunks. Watch carefully to avoid overcooking and ending up with dry/bland chicken. Add the mostly cooked chicken pieces to the curry and finish cooking through for the last 1-2 minutes.

Step 5

FINISHING: Remove curry from heat. Taste and adjust to seasonings (more salt and pepper if needed). Serve over cooked rice with warmed naan bread. (Rice and naan bread definitely help curb some of the heat from this curry).