1 lb chicken breast halves
Kosher salt & freshly ground black pepper
2 T vegetable oil + more as needed
1/2 medium onion, finely diced
1 T minced fresh ginger
2 T seeded, minced fresh jalapeno (I left this out)
1 T sweet curry powder
1 C low-salt chicken broth
1 medium potato, peeled and cut into 1/4″ dice
5 1/2 oz can coconut milk, well shaken
1/2 C frozen peas
2 T roughly chopped fresh cilantro
Trim the chicken into 3/4″ thick pieces and season generously with salt and pepper. In a 10″ straight sided saute pan (or skillet), heat the oil over medium-high heat until it’s hot enough to shimmer. Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through. Transfer the chicken to a plate, and repeat with the remaining chicken. Cover with foil to keep warm.
Return the pan to medium heat and, if it looks dry, add another T oil. Add the onion, ginger, and jalapeno and saute, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and saute for 30 seconds. Pour in the chicken broth and scrape the pan with the spoon to loosen any browned bits. Add the potato and 1/2 t salt. Bring to a simmer and cook, partially covered (I do this with an inverted skillet), until the potato is barely tender, 7-8 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, 4-5 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. Serve immediately, garnished with the cilantro.
When I made this for Meat Night it was really tasty, though a little salty. I would recommend getting a low-salt broth, and maybe cutting the salt added to the recipe. A different curry might also help. Either way, this was really good with Parmesan couscous, a green salad, and some fresh melon.
Recipe from Fine Cooking