Chicken with Potatoes, Peas & Coconut-Curry Sauce

Chicken with Potatoes, Peas & Coconut-Curry Sauce
Photo by Scott Phillips


  • 1 lb. boneless, skinless chicken breast halves (about 3)
  • 1 Tbs. minced fresh ginger
  • 1 cup homemade or low-salt chicken broth
  • Kosher salt and freshly ground pepper
  • ½ medium onion, finely diced (to yield about ½ cup)
  • 1 medium (6-oz.) red or yellow potato, peeled and cut into ¼-inch dice (to yield about 1 cup)
  • 2 tsp. seeded, minced fresh jalapeño
  • + 5 more ingredients
    • ½ cup frozen peas
    • 2 Tbs. roughly chopped fresh cilantro
    • 1 Tbs. sweet curry powder (not Madras or hot)
    • 2 Tbs. vegetable oil; more as needed
    • 5-½ oz. can coconut milk, well shaken

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 bro...

View full recipe at Fine Cooking


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