Yellow Chicken Curry and Jasmine Rice by 365 Days of Slow Cooking

– 1 tsp olive oil
– 1 medium yellow or white onion, diced
– 2 garlic cloves, minced
– 1 lb Russet potatoes, peeled and cut into bite-size cubes
– 1 1/2 lbs boneless skinless chicken breasts (uncooked), cut into bite-size cubes
– 1 (15 oz) can chickpeas, rinsed and drained (OPTIONAL)
– 2 tbsp brown sugar
– 1 tbsp minced fresh ginger
– 1 tsp ground turmeric
– 1 tsp curry powder
– 1/2 tsp ground corinader seed
– 1 tsp kosher salt
– 1/2 tsp crushed red pepper
– 2 cups chicken broth
– 1 1/2 cups water
– 1 1/2 cups jasmine rice, rinsed
– 1 (13.5 oz) can coconut milk
– 3 tbsp cornstarch
– 3 tbsp water
– 1 lime, juiced
– Salt and pepper
– Cilantro, for garnish

Cook Time: 5 min
Total Time: 25 min