Chicken with Potatoes, Pease and Coconut Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
Directions:
1. Potatoes and peas make this curry a meal-in-one, but it's also delicious with basmati rice.
2. Serves 2-3
3. lb. boneless, skinless chicken breast halves (about 3)
4. Kosher salt and freshly ground pepper
5. Tbs. vegetable oil; more as needed
6. /2 medium onion, finely diced (to yield about 1/2 cup)
7. Tbs. minced fresh ginger
8. tsp. seeded, minced fresh jalapeño
9. Tbs. sweet curry powder (not Madras or hot)
10. cup homemade or low-salt chicken broth
11. medium (6-oz.) red or yellow potato, peeled and cut into 1/4-inch dice (to yield about 1 cup)
12. -1/2 oz. can coconut milk, well shaken
13. /2 cup frozen peas
14. Tbs. roughly chopped fresh cilantro
15. 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.
16. 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.
17. drink suggestions
18. Choose a young, fairly fruity, unoaked white wine that has just a touch of sweetness, such as Viognier, Chenin Blanc, or Riesling.=
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