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Recipe

Chicken with Potatoes, Peas & Coconut-Curry Sauce

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Scott Phillips

Servings: 2-3

Potatoes and peas make this curry a meal-in-one, but it’s also delicious with basmati rice.

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

Nutritional Information

      Nutritional Sample Size based on three servings
      Calories (kcal) : 440
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 85
      Sodium (mg): 630
      Carbohydrates (g): 19
      Fiber (g): 4
      Protein (g): 36

Preparation

  • 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.

Choose a young, fairly fruity, unoaked white wine that has just a touch of sweetness, such as Viognier, Chenin Blanc, or Riesling.  —Tim Gaiser 

Reviews

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Reviews

  • japanese maple lover | 04/07/2017

    I bookmarked this recipe for over a year and only tried it tonight. The recipe looks easy and the reviews were fantastic. My husband who isn't a fan of my other Indian recipes LOVES this! Easy to make and the result is fantastic! We loved it!

  • SarahDiG | 01/14/2016

    Fabulous! My husband and teenaged son loved it, I adored it! I followed the recipe quite closely, except I used shallots instead of onions, and used a bit more coconut milk and broth so it was saucier. Next time I'll make rice and serve it over that. Even with the potatoes I think rice would enhance it. Wonderful flavors, smooth, sweet, savory, fabulous!

  • Mcrenda | 03/31/2014

    Phenomenal. Liked it better keeping the chicken more in cutlet size vs smaller pieces...was not as dry. And also added cauliflower. One of the best dinners in my bag now...and super easy.

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