basic Indian curry

I made this in a jiffy and did not include all ingredients that a curry typically has (cumin, coconut milk, etc.).  I added some oil (1 tbsp.) to a non-stick pan.  Then, I cut 3 red potatoes into 12 chunks each and tossed these in the pan and cooked with stirring occasionally for ~8 minutes.  Next, I added in 3 sliced carrots and sauteed for another ~8 minutes (until both were almost cooked through).  Also, I added salt and pepper to the veggies.  Then, I pushed them aside and cooked a chicken breast cut into chunks in the other half of the pan until cooked through ~6 minutes (time depends on size of pieces.  just cut one open to check for no more pink).  Then, I added 1-2 tbsp. yellow curry and a pinch of ginger and sauteed for a minute.  Next, I added ~3/4 cup water and a splash of left over cream.  I cooked it all for another minute or so. 

Put it in a bowl and topped it with fresh chopped parsley (wouldn't recommend this next time.  turns out the flavors don't mesh that well). 

I thought this dish was bland, but my hubby loved it (he loves anything).  Next time I would follow an authentic Indian curry recipe!  This was a healthy dish though with good ingredients:)