Goof-Proof Coconut Curry Chicken

This gave me an idea for dinner. It sounded different and tasty. I hadn't had curry anything for quite a while. This is what the recipe said: "So easy to make, yet so darn tasty. Guaranteed to please."

It calls for five tablespoons of curry sauce. I looked for it and didn't find it (in a jar) so we made the curry sauce from scratch. I think this is meant for a quick and easy dinner, and would have been if we used already prepared curry sauce.

I'll give you the original and let you decide. The curry sauce we googled was Creamy Curry Sauce by Brit Chick/Genius Kitchen. I'm limited on space or I would also type it. It seems there are many different curry sauces.

INGREDIENTS:

1 potato, cubed ½ c. coconut milk

½ pound chicken thighs, cut into pieces 5 Tbsp curry sauce

2 Tbsp vegetable oil ½ tsp salt

1 green bell pepper, seeded and cubed 1 cup water, divided

1 small onion chopped 1 tsp cornstarch

DIRECTIONS:

Place cubed potatoes in a microwave-safe dish and heat in the microwave on high for five minutes.

Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown Then stir in green peppers and onions. Cook about four minutes. Stir in potato, coconut milk, curry sauce, salt and ¾ c. water

Mix together cornstarch and ¼ c. water. Stir into skillet and simmer 10 minutes.

MY NOTES:

Besides making the curry sauce, we added chicken breast and a baked potato we had left over, omitting the green pepper, but added an onion. It was flavorful but not as spicy as I thought it would be. I'm thinking the leftovers will be even better, much like spaghetti and stew are better the next day.

Happy Easter! What are your plans for all those leftover hardboiled eggs?

ENJOY!