1tbspflour *optional to thicken, see notes above for gluten free options
Peel and dice potatoes-set aside. Dice tomatoes, cut onion, chicken and prepare garlic.
Heat a dutch oven or med sized soup pan over med-high heat. Add oil and sauté onion until sweating, about 2 mins. Add diced potatoes, sauté for another 2-3 minutes. Add tomatoes, chicken, garlic, spices, salt, coconut milk and lime juice. Bring to a slow simmer stirring occasionally, about 5 mins. Cover and reduce heat to med-low. Simmer for 20- 25 mins stirring occasionally.
Add cilantro the last 5 mins cooking and at this time make a slurry with flour and a small amount of curry liquid. Stir into curry and simmer for about 3 mins. (Flour step is optional as a means to thicken curry.)
Serve over rice, quinoa or by itself.
*Please use as many organic ingredients as possible.* Inspired by Jessica in the Kitchen.