3 to 4 boneless chicken breasts, cubed
2 tbsp. olive oil
1 onion, diced large
1 (6 oz.) can tomato paste (Hunts)
2 tbsp. curry powder
1 tsp. ground ginger
1/2 tsp. salt
2 cups water, divided
1 (14 oz.) can coconut milk
1 (8 oz.) can sliced water chestnuts
2 tsp. chicken bouillon
1 white potato, diced small
2 cups rice (white, Jasmin, or your favorite)

In a saucepan, prepare rice according to package directions.

Meanwhile, in a large pan sauté onion in olive oil until it becomes clear. Stir in tomato paste, curry, ginger, salt, 1 cup water, coconut milk, water chestnuts, chicken bouillon and diced chicken. Simmer for 30 minutes stirring occasionally.

Add potatoes and continue to simmer, stirring occasionally.

Prior to serving, add additional curry and ginger, to taste. Serve over hot rice.

Serves 3 to 4.

Submitted by: Gary England