coconut curry chicken and potatoes

By TristaWeir

Ingredients

• 1 large (10 oz) russet potato, peeled, cut into 1" pieces
• 1 tbsp canola oil
• 1 boneless skinless chicken breast half, cut into 1" pieces
• 1/2 medium onion, chopped
• 1 tbp chopped jalapeno chile
• 2 tsp minced fresh ginger
• 2 tsp curry powder
• 3/4 cup plain soy milk (use one with limited sugar) or regular milk
• 1/2 cup unsweetened coconut milk
• 1 cup halved grap or cherry tomatoes
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro

Details

Servings 2
Adapted from cookingclub.com

Preparation

Step 1

1. Place potato in medium saucepan; add enough cold water to cover. Bring to a boil; cook 10-15 minutes or until barely tender. Drain.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes or until browned and no longer pink in center; turning occasionally. Place on plate.
3. Return skilled to heat; add onion, jalapeno, and ginger to same skillet. Cook, stirring occasionally 3 minutes or until onion is translucent. Stir in curry powder; cook an additional 30 seconds or until fragrant.
4. Add potato, chicken with any accumulated juices, soymilk, coconut milk, tomatoes, and salt. Bring to boil; cook, stirring occasionally, 5 minutes or until thickened. (Curry will be slightly soupy. If desired, thicken sauce by breaking up ~ 1/4 of the potato pieces with spoon as you stir). Sprinkle with cilantro.