Curried Chicken with Rice and Raisin Naan Bread

Ingredients

2T                 Extra virgin olive oil

3/4lb              Baby potatoes (cubed)

1C                 Chopped onion

1-1/2lbs         Boneless chicken breasts or shrimp

1T                 Thai red curry paste

2T                 Yellow curry powder

1T                 Lemongrass paste

2C                 Full fat canned coconut milk

2t                  Tamari or soy sauce

1/3C              Chopped fresh cilantro

1ea               Juice and zest of 1 lime

4T                 Butter

3cloves         Chopped garlic

To taste         Chili flakes

2t                  Honey

Process

Heat the oil in a large skillet over Medium High heat

Add the onions and potatoes

Cook for 10 minutes, or until soft

Add the chicken, curry paste, curry powder, lemongrass paste, and season with salt

Toss to coat the chicken, and cook for 3 minutes

Add the coconut milk, 1/3C of water, and season with salt

Cover and cook for 5-10 minutes until the chicken is cooked and the sauce is thickened

In a separate pan melt together the butter and garlic

Cook until the butter is browning

Add the chili flakes and honey

Remove the chicken mixture from the heat and stir in the tamari (soy sauce), cilantro, and lime juice and zest

Serve over rice and top with the honey, butter, chili flakes, and garlic prepared earlier