- 2
Ingredients
- 1 lb. boneless, skinless chicken breast halves (about 3)
- 5-1/2 oz. can coconut milk, well shaken
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil; more as needed
- 1/2 medium onion, finely diced (to yield about 1/2 cup)
- 1 Tbs. minced fresh ginger
- 2 tsp. seeded, minced fresh jalapeño
- 1 Tbs. sweet curry powder (not Madras or hot)
- 1 cup homemade or low-salt chicken broth
- 1 medium (6-oz.) red or yellow potato, peeled and cut into 1/4-inch dice (to yield about 1 cup)
- 5-1/2 oz. can coconut milk, well shaken
- 1/2 cup frozen peas
- 2 Tbs. roughly chopped fresh cilantro
Preparation
Step 1
Cut chicken into 3/4-inch pieces; season generously with salt and pepper. In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it's hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
Return the pan to medium heat and, if it looks dry, add another 1 Tbs. oil. Add the onion, ginger, and jalapeño and sauté, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and sauté for 30 seconds. Pour in the chicken broth and scrape the pan with a spoon to loosen any browned bits. Add the potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until the potato is barely tender, 7 to 8 minutes. Add the coconut milk and peas; simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately, sprinkled with the cilantro.