Coconut Lime Curry Chicken

source

3-4 skinless, boneless chicken thighs cut into 1 in pieces
1 cup Greek yogurt
1 can coconut milk
2 limes, zest and juice
1 yellow onion chopped medium fine
3 garlic cloves, smashed and chopped fine
1 inch cube ginger, peeled and grated fine
4 carrots sliced or 1 cup sliced carrots cut into half inch pieces
4 stalks celery cut into half inch pieces
6-8 new red potatoes cut into half inch pieces
2 tsp smoked paprika
2 tbs curry powder
2 tsp dried mint
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cayenne pepper
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tbs agave syrup
4 tbs dark brown sugar
2 tbs fresh cilantro, whole or chopped for garnish

Take chicken pieces, yogurt, and all of the spices and mix in a bowl and let sit to marinate. Meanwhile separately steam al dente carrots, celery, and potatoes. While vegetables are steaming, sauté chopped onion till soft, then add ginger and last garlic. Sauté garlic for one minute and set aside onion, ginger and garlic mixture. Add steamed and sautéed vegetables to onion mix and set aside. In a separate very hot pan brown chicken pieces. Once brown add vegetable and onion mix to chicken, then stir in coconut milk, lime zest and juice and cook mixture till chicken is cooked through, approximately 20 minutes. Adjust seasoning and serve over whole grain brown rice topped with chopped fresh cilantro. This was delicious. Had another great day at the market; got to make more pottery as quick as I can.