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Chicken with Potatoes, Peas & Coconut-Curry Sauce


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Rate this recipe 4.6/5 (19 Votes)


  • 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


Adapted from


Step 1

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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