Hong Kong Chicken Curry

This is a perfect "après luge" meal on a cold Alberta winter day.

2 tbsp vegetable oil

1 sliced onion

2 tbsp curry powder

8 skinless, boneless chicken thighs

1/2 tsp salt

398 ml can coconut milk

2 large carrots, sliced into coins

2 medium potatoes, peeled, cut into chunks

1 cup frozen peas

1/2 cup chopped cilantro

Heat a large wide frying pan over medium high.  

Add oil, then onion and curry powder.  

Cook until onion starts to soften, 3 min.  

Sprinkle chicken with salt, then add to pan.  Stir until coated.

Add coconut milk, carrots and potatoes and bring to a boil.

Reduce heat to medium.

Gently boil, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

Remove lid and continue boiling until liquid is slightly thickened, about 5 more minutes.

Stir in peas and cilantro and cook for 1 more minute.

Serve with rice.

Ethan and Grandpa walk up to the top of the luge as Ethan gives Grandpa
advice on how to get a fast, safe ride.

Tristan tells Grandpa "that was a good ride".

Reegan gives Grandpa a hug.