Chicken Curry with Roasted Potatoes

Carolyn Haas

By
@Linky1

This recipe was in my local newspaper and it sounded yummy! Our family loves curry so I'll try it soon - let me know what you think! This could also be served over rice, or put into naan or other flatbread.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

3 large
russet potatoes, cut into 1/2 inch chunks
2 Tbsp
butter, melted
1 tsp
garlic powder
salt and ground pepper
1 1/4 lb
boneless, skinless, chicken greasts
2 Tbsp
olive oil
2 tsp
ground cumin
1 tsp
coriander
1/2 tsp
ground cardamom
1 tsp
turmeric
1/2 tsp
cinnamon
1 large
yellow onion, diced
3 clove
garlic, minced or grated
1 Tbsp
grated fresh ginger (or 1 1/2 tsp. ground ginger)
13 1/2 oz
can coconut milk (lite is ok)
1 c
frozen peas
1/4 c
chopped fresh cilantro

Directions Step-By-Step

1
Heat oven to 400 ° F. Line a baking sheet with foil.
2
For the potatoes - pat chunks dry with a paper towel. In a large bowl, toss potatoes with butter, add garlic powder, 1/4 tsp pepper and 3/4 tsp salt. (can adjust to taste)
Arrange on single layer on prepared baking sheet; roast for 25 - 30 minutes, stirring after 15 minutes.
3
Meanwhile, cut chicken into small chunks, set aside.
4
In a large skillet, heat olive oil over medium heat. Add spices. Cook, stirring constantly for 20 seconds. Add onion and garlic and saute for 4 minutes. Add ginger, chicken and increase heat to medium high and saute for 6 or 7 minutes or until chicken is browned and cooked through.
5
Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
6
Serve the curry over the roasted potatoes.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Indian