Yield:  4 serving


1 eachChicken, Whole - cut in eight
8 ounces    Onions, diced chunky
8 ounces    Red Bell Peppers, diced chunky
2 eachJalapeno, sliced
8 ounces    Potatoes, diced chunky
8 ounce      Diced Tomatoes, drained
8 ounces    Coconut Milk
3 tablespoons    Curry Powder, toasted
1 quart       Chicken Stock
5 ounces    Honey
½ cupCilantro, chopped
4 ounces   Oil
½ cupCilantro, chopped
To taste     Cayenne Pepper (adjust/add slowly)
To taste     Salt and Pepper
Roux (3 ounces butter and 3 ounces flour)


Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder.  Sear chicken in the skillet until golden brown and ¾ done.  Set aside.

Melt butter and stir in flour to make a roux and set aside.

Heat chicken stock, curry powder, coconut milk and roux.  Let simmer until thicken.

Add the vegetables (except the cilantro) and seared chicken.  Cook until chicken is done.

Add honey and cayenne pepper.  Adjust seasoning.