Kaffir Lime Leaves Curry Stew

Food Ingredients:
1 onion, chopped 4 smalls boneless skinless chicken breasts, chopped into bite size pieces 2 cups medium sized yams, chopped into small pieces – approximately 4 2 smalls red potatoes, chopped into small pieces 4 cloves of garlic, minced 1 small can of tomato paste 7 kaffir lime leaves 1 can of coconut milk 2 peppers, I used one yellow and one green – chopped into bite size pieces 8 ounces sliced mushrooms (approximately 2 cups) Kosher salt and pepper 1 tablespoon crushed red pepper flakes 2 tablespoons curry powder Plain yogurt 4 julienned kaffir lime leaves, for garnish

Recipe preparation:
1 In a large skillet, saute the onion in a drizzle of olive oil and add a pinch of kosher salt. Saute for about 8 minutes. Add the chicken breasts and garlic and saute for 2-3 minutes. Add the yams and potatoes and stir to ensure that everything is nicely mixed together. Then add all of the dry seasoning – pepper flakes, curry and crushed black pepper. 2 Mix thoroughly and add the can of tomato paste – coating everything in the red goodness. Stir in coconut milk, mix thoroughly, and then add the kaffir lime leaves, cover, and let simmer over low-medium heat for about 1/2 hour – stirring often. After 30 minutes, add the peppers and mushrooms. Cover and let simmer for about another 15 minutes. 3 Before serving, gently remove the lime leaves from the dish. Serve in a nice bowl, with a dollop of plain yogurt and the julienned lime leaves. I had a slice of whole wheat naan bread to go along side.

Recipe source: Foodista recipe