Chicken with Potatoes, Peas & Coconut-Curry Sauce

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network