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Chicken and Potato Korma


  • 2 tablespoons coconut oil or canola oil
  • ½ medium yellow onion, finely chopped
  • 2 medium-sized Yukon gold potatoes, peeled and chopped
  • 1 pound boneless skinless chicken breasts, sliced
  • 2 (7-ounce packets) Saffron Road Coconut Curry Simmer Sauce
  • Sea salt to taste
  • Cooked Rice for serving
  • Fresh cilantro, chopped


  1. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion and potato. Stir and cover. Cook, stirring occasionally, for 8 to 10 minutes, or until potato has cooked through and onion is translucent.
  2. Scoot the vegetables to one side of the skillet and add the chopped chicken. Brown for 1 minute before stirring everything together.
  3. Add the simmer sauce and bring to a full boil. Reduce heat slightly and cover. Cook at a gentle boil for 15 minutes, or until chicken has cooked through and vegetables are soft.
  4. Taste the sauce for flavor and add sea salt as desired.
  5. Serve over cooked basmati rice with fresh chopped cilantro.
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