Thai Yellow Curry Chicken

Ingredients

• Brown rice

  long-grain, raw

  1 cup or 185g

• Thai Yellow Curry Sauce

  Trader Joes

  5 servings or 300g

• Sweet potato

  raw

  1 cup, cubes or 130g

• Potato

  raw, with skin

  1 cup, diced or 150g

• Carrots

  raw

  1 cup chopped or 128g

• Onion

  raw

  1 medium or 110g

• Chicken breast

  raw, skinless

  2 full breast (both fillets) or 472g

• Water

  2 cup or 473g

Directions

1. First get your rice and 2 c water cooking, according to package instructions. I just put mine in a rice cooker on the brown rice setting.
2. Next, put all the potatoes in a glass bowl (I used a 2 qt bowl and it was about ¾ full). Put a little bit of water in the bowl, cover it with plastic wrap, poke a couple holes in it with a knife, and microwave on high for 3 minutes.
3. Remove and test potatoes for softness. Mine still were not fork tender, so I stirred them, recovered, and microwaved on high for an additional 4 minutes. Once fork tender, set aside.
4. Then cook your carrots the same way you steamed your potatoes. Put carrots in a small bowl, add water, cover with plastic wrap, poke a couple holes in wrap and microwave on high 3-4 minutes, til softened.
5. Heat a medium pot or dutch oven over med-high heat. Add some olive oil then add the chicken. Once the chicken starts to brown add the onion. Cook about 5-7 min til the chicken is browned and the onion is translucent and golden.
6. Add the potatoes, carrots, and curry sauce to the pot. Cover and simmer til chicken is cooked through and all the veggies are well coated with the curry sauce.
7. To serve, add some rice to a bowl and top with the chicken curry sauce. You could top with any fresh herbs (cilantro, scallions, etc) or a dollop of yogurt if desired. Serve with some naan on the side for dipping.