Rinse chicken. Chop into 2" pieces all appx same size to make cooking even. If you're using chicken tenders, its easier, no chopping necessary. Put in deep pot, cover with water, bring to a boil, turn to simmer.
Cook until internal temperature reaches 165 degrees or until no longer pink in the middle.
In medium sauce pan, heat vegetable oil on low. Add chopped onion and garlic and cook until translucent, appx 5 minutes.
Add all spices and mix well.
Add coconut milk. Pour into larger pot of simmering chicken. Add potatoes and simmer uncovered appx 30 minutes so water will reduce and gravy will thicken.
Optional: Before serving, stir in a scoop of Greek Yogurt, it will thicken the gravy, give it a creamy texture and make less spicy.)
Serve with Basmati Rice, sprinkle of fresh parsley. Enjoy!
Curry is a medicinal super food, loaded with anti oxidants. Studies show that curry and tumeric have anti inflammatory properties, aids digestion and controls blood sugar levels.
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