Coconut Curry

Recipe of this week is Coconut Curry Chicken:

2 Chicken breasts
2-3 large potatoes
5-6 carrots
1 16 ounce can of coconut milk, unsweetened
1-2 cups water
1 onion
olive oil

2 T curry
5-10 cardamom seeds
1 t turmeric
1 t cumin
1 t ground coriander seeds
1/4 t cinnamon
1/2 t cayenne pepper
cilantro
salt

peel and cube the potatoes, carrots, onion and the chicken. Add 1-2 T olive oil to a large skillet or a wok. Add Cardamom seeds and allow them to infuse the oil. Remove the seeds. Add the potatoes, carrots, onions and all the spices. Allow the mixture to cook until the onions are translucent. Add water and coconut milk. Bring mixture to a low boil and add the chicken. Cook mixture until chicken is done and the potatoes are fork tender. Serve over jasmine or basmati rice. Garnish with cilantro.