Jury Spicy, Creamy, Yellow Chicken Curry

Scroll past pictures for recipe! My inspiration for this dish came from a restaurant called Java Noodle in Austin, T.X. My husband and I shared a favorite dish - their infamous yellow curry with chicken, potato, and jalapeno. So, I took the time and recreated it so we could have it 2,500 miles away and it came out PERFECT. If not better. I'm one proud wife and momma when I saw my husband take his first bite and every one after that! He was in heaven. I highly recommend you give this a try! It's worth the work on the sauce!

Our homegrown jalapenos. 

Garlic cloves. 

Sweet, yellow onion.

Ginger root.

Organic, white rice.

Organic baby reds at a boil. 

To start:

1. Chop 2 pounds boneless, skinless chicken breast (into whatever size you prefer) and fully cook in pan. Set aside.
2. Boil 1 cup of organic white rice (or rice of your choice). Set aside, keep warm.
3. Rinse and boil one pound bag of organic baby red potatoes (you can do this while you are in the second 15 minute simmering period of completing your sauce).

Sauce:

• 8 tablespoons olive oil (can substitute for coconut oil, sunflower, etc)
• 1 medium onion, chopped
• 1 tsp minced ginger root
• 3 tsp minced garlic cloves
• 2 c coconut milk
• 1 cup heavy cream
• 3 tsp curry powder
• 2 tsp tumeric
• 1 tsp himalayan pink salt
• 1 tsp organic black pepper
• 2 tsp sugar
• 2 jalapenos, chopped

1. Heat oil in pan and add onion. Stir over high heat for 5 minutes until softened.
2. Add garlic and ginger. Keep it at a boil for 30 seconds while stirring. Reduce heat and simmer for 5 minutes.
3. Add coconut milk and heavy cream. While stirring, bring to boil. Simmer to 15 minutes.
4. Add spices and simmer for 15 minutes.
5. During the last 5 minutes, add chicken, potatoes, and jalapenos so they can all warm together.
6. Serve over rice. Salt to taste if the 1tsp wasn't enough.
7. ENJOY!