Chicken Curry with Pineapple and Potatoes

 

I love curry but surprisingly I don't recall ever making it at home. I always think it's too complicated to make so I just leave it to the professionals to make it for me. Whenever I see it on a menu at a restaurant whether it be green, red, or yellow, mild or spicy, I must order it because I just love this stuff.  I love the sauce more than anything with my rice. The creaminess of the coconut milk has a velvety texture in my mouth with a party of flavors bursting inside from all the spices while the heat just dances away. I can't get enough of this stuff as I savor it one bite at a time. What's not to love about curry? I've been missing it lately and I knew I had to make it sooner or later. Tonight, I'm on a mission to make it for dinner. I didn't really know know where to begin but here I go. My mis en place contains chicken, garlic, coconut milk, curry powder, ginger powder, red chili peppers, and other seasonings. 

The outcome was surprisingly delicious as if I was dining at a restaurant. All the components of what I like about curry was right in front of me, and I made it.

Ingredients: 

1 tbs of vegetable oil

1 boneless chicken breast, cut into strips

1 1/2 tbs of curry powder

1 tsp of ginger powder

1 tsp of garlic salt

2 tbs of Thai fish sauce

2 medium potatoes, chopped

1 tbs of lime juice

1 cup of coconut milk