Chicken Curry

Olive oil

1 – 2 onions, chopped finely

4 – 6 chicken breasts or 2 – 3 turkey breasts

½ jar mild Patak’s Curry® paste

1 can coconut milk or low-fat coconut milk

1 cup carrots, sliced

1 – 2 sweet potatoes, peeled and cubed

Sauté onions. Add chicken/turkey and cook until no longer pink. Add curry paste and fry on medium-high heat for 2 – 3 minutes, stirring often. Add coconut milk and cook on medium-low heat for 1 ½ – 2 hours. Add carrots and sweet potatoes and any other vegetable you desire. Stir periodically as you cook until sweet potatoes and chicken start to fall apart (approx. 1 more hour). Serve with basmati rice or brown rice.