Chicken with Potatoes, Peas & Coconut-Curry Sauce

Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

Ingredients

  • 1

    lb. boneless, skinless chicken breast halves (about 3)

  • 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

Directions

Trim the chicken, removing the tenders and slice on an angle 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.

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