Chicken with Potatoes, Peas & Coconut-Curry Sauce

Ingredients

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

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