Ingredients

• 3 1/2 lb whole chicken, cut up
• 1 tsp canola oil
• 3 tbsp Daddy Cook’s Exotic Ginger Curry Mustard
• 1 cup shallots, thinly sliced
• 1/2 cup unsweetened coconut milk
• 3/4 cup chicken broth
• 2 potatoes, peeled, halved & cut into 1/4″ slices
• 1 green bell pepper, cut into 1/4″ strips
• Salt and pepper

Instructions

1. Starting skin side down, sauté chicken over high heat in canola oil until browned, 3-4 minutes per side. Remove chicken to plate, leaving pan drippings.
2. Add shallots to pan; cook over medium heat until softened. Stir in coconut milk, broth, and curry mustard.
3. Return chicken to the pan and bring to boil over high heat.
4. Add potatoes, bell pepper, salt and pepper (to taste) and simmer covered over medium-low heat for 25 minutes, or until chicken is cooked through and potatoes are tender.