Chicken with Potatoes, Peas & Coconut-Curry Sauce
Potatoes and peas make this curry a meal-in-one, but it's also delicious with basmati rice.
2 Servings - finecooking.com
Servings:
2 | Calories:
1107 | Total Fat:
41g | Chol:
435mg |
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Nutritional facts are per serving and accuracy is not certain.
Calories:
70% Boneless, skinless chicken breast halves
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more.
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 : View recipe directions on finecooking.com
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