My Recipe Box

Chicken with Potatoes, Peas & Coconut-Curry Sauce

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Serves 2-3

  • To learn more, read:
    Chicken in a Flash
  • by Jennifer Armentrout from Fine Cooking
    Issue 63

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

  • 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

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.

Drink Suggestions

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

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

Photo: Scott Phillips

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.

This was really good. We had this for dinner tonight. I also doubled the recipe and added lite coconut milk but I think that it made the sauce to thin so I added a little flour to thicken it up. Also I added a two tablespoons of cumin and salt and peppered it to taste before serving. Came out perfect.

This was really good. We had this for dinner tonight. I also doubled the recipe and added lite coconut milk but I think that it made the sauce to thin so I added a little flour to thicken it up. Also I added a two tablespoons of cumin and salt and peppered it to taste before serving. Came out perfect.

I followed the recipe to the letter the first time I made it and it was AMAZING. My wife and I agreed that it was one of the best things I've ever cooked. We had several of the ingredients left over (including most of a 13 oz. can of coconut milk) so last night I made it again, except this time with tilapia filets instead of chicken. This was also incredibly good. Thank you so much for such a quick, easy and tasty recipe!!!

This curry tastes great, and it's easy. Like other reviewers, I did use most of the rest of the can of coconut milk so that there was plenty of sauce. If you do so, you may want to increase the amount of curry powder in your recipe. I used 2 - 4 tablespoons of the coconut milk to add to the Dal that I also made. I served both dishes with basmati rice, Major Grey's Mango Chutney, and Naan.

Yummy! Very easy and delicious. I made this recipe one time already and plan to make it often. I cut the carbs by substituting the potatoes for fresh diced turnips. Served over steamed chopped cauliflower. Next time I might also add shrimp and shredded carrots for variation.

Easy to make. It reminded me of a cross between Indian and Thai food. I enjoyed it, but next time I would like to add some other vegetables, like bamboo shoots and/or carrots.

This recipe is real easy. Does not take much time to prep and the flavors are awesome. I also used the whole 15 oz can of coconut milk.Excellent dish!

This is a delicious and quick recipe. Once you have the food prepped (which does not take long) the dish cooks up very quickly. I used only 2 tsp of curry powder and added a bit more ginger. Light coconut milk works fine. My husband thought it tasted better the second day, so it is a dish you can make ahead of time. The second time I made this dish, I substitued canned jalepenos, as I didn't have fresh on hand- HUGE mistake! The canned jalepenos made the dish bitter and inedible. Fortunately, I had tasted it before adding the chicken but I had to toss the organic potatoes. :(

Unbelievably fabulous! I cut the chix into bite sized pieces, use the entire 14 oz. can of coconut milk,either lite or regualr. I use Green Giant early peas in seasoned sauce with little onions.I add extra curry, perhaps another 1/2 to one full teaspoon. If I have no fresh jalapeno, we use red pepper flakes. We like extra sauce as it is so yummy.I serve it over brown rice. Fantastic!

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