2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
Fresh coconut, grated or sliced
2 potatoes sliced
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 teaspoob parsley
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is tender.
Pour in fresh coconut milk , fresh squeezed lime juice, and shredded coconut. Add cut up potatoes. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes until pototoes are tender.
Serve chicken in open coconut shell, garnish with lime and rice.