Time Taken ~1 hour
1 large pot
1 large pan
1 or 2 knives for cutting ingredients
A spoon for serving
A Spatula for Sautéing
A Brother to do all your prep work for you while you cook
5 lbs boneless skinless chicken breast
5 lbs potatoes
2.5 boxes Chicken Stock (not broth)
1 large yellow onion
1 can coconut milk
1 container of cottage cheese (optional if you don't like cottage cheese)
As many servings of your favorite white rice as you plan to eat now (We prefer sushi rice)
~2 sticks of butter
Your choice of Curry Powder
Pickling Spice
These last two aren't given an amount cause it can vary by quality of the spices and personal taste. We would recommend starting small (a couple tablespoons of pickling spice and three table spoons of curry powder) and working your way up. Since this is one of those meals that tastes better as it cooks feel free to adjust as you go. Just remember, a little pickling spice, especially fresh, goes a long way. (also We personally like to use tea infusers to keep the pickling spice from littering your meal)
The cut is pretty easy on all ingredients needing to be cut. Just try and make reasonably small squares with the onion being the smallest. That way you get plenty of everything in one bite rather than just a piece of chicken.
First you'll want to sauté your onions and cook your chicken through. Add them to your pot then add your chicken stock, potatoes, spices and coconut milk. Bring to a boil then simmer, stirring occasionally. We would say simmer for about 15-20 minutes. While that is simmering get your rice started. Once all that is done serve your curry over rice then add a few tablespoons of cottage cheese and enjoy.