PJ's famous curry

One of my all time favorite things to eat and cook in the history of ever. It's super easy to make and it's really easy to customize it to your own taste. You can add any vegetables you like to it, I've made it with cauliflower, peas, carrots, Lima beans, potatoes, bell peppers, asparagus and even broccoli. The recipe below is my standard core recipe. I also like mine on the spicy end (of course) but you can very easily adjust the heat to your own taste buds. 

1 lb boneless, skinless chicken breasts, cubed 

1 bag frozen Lima beans 

1 bag frozen peas

2 cups baby carrots, cut in half 

1 large white onion, cut into chunks 

3-4 potatoes, cubed 

2 tablespoons minced garlic

1 teaspoon minced ginger 

3 tablespoons yellow curry powder

3 tablespoons red curry powder

1 teaspoon garam masala 

1/2 teaspoon cayenne pepper - divided 

1 teaspoon tumeric 

1 tablespoon chicken flavor Better than Bullion

1 can lite coconut milk

2 cups basamati rice 

4 cups of water 

1 cup plain greek yogurt 

olive oil 

1. Heat the olive oil in a large stock pot under medium high heat, add the garlic and ginger and saute for about 2 minutes and then add the onions. Cook the onions until they are translucent. 

2. While the onions are cooking mix the curry powders, 1/4 teaspoon of cayenne pepper, garam masala and the tumeric in a small cup, add about 1 tablespoon of water and mix it into a paste, set aside

3. Add the chicken to the pan and brown thoroughly, once browned sprinkle the rest of the cayenne pepper over the chicken. Stir to mix. Add the spice mixture to the pan and again, stir thoroughly, cooking for approximately 2-3 minutes. 

4.  Once the spice mixture has been absorbed by the chicken mixture, add the water, peas, potatoes, lima beans, carrots, the Better than Bullion and half of the can of coconut milk. Bring to a boil and then turn down to medium. 

5. While the curry is cooking, cook the rice. Use the rest of the coconut milk as some of the cooking liquid for the rice and add about 1/2 teaspoon of sugar. 

6. Once the rice is done cooking, add the yogurt to the curry mixture and heat through. 

7. Serve the curry mixture over the rice. And done! 

Noms indeed.