Creamy Chicken and Potato Curry (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 ¼ lbs boneless skinless chicken breasts, cut into bite-size pieces
02 -
1 tablespoon curry powder
03 -
1 tablespoon lemon juice
04 -
½ teaspoon kosher salt
→ Main Ingredients
05 -
2 tablespoons olive oil, divided
06 -
½ medium onion, thinly sliced
07 -
1 clove garlic, minced
08 -
1 tablespoon fresh ginger, minced
09 -
2 teaspoons Garam Masala
10 -
1 tablespoon curry powder
11 -
1 tablespoon tomato paste
12 -
1 12 oz can evaporated milk
13 -
¾ cup chicken broth
14 -
1 tablespoon brown sugar
15 -
½ teaspoon kosher salt
16 -
¾ lb Yukon Gold potatoes, cut into 1-inch pieces
17 -
1 cup frozen green peas
18 -
Fresh cilantro, chopped, for serving
# Instructions:
01 -
In a medium bowl, combine the chicken breasts with 1 tablespoon of curry powder, 1 tablespoon lemon juice, and ½ teaspoon kosher salt, and set aside.
02 -
In a large, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken pieces and cook until browned on both sides, about 3-4 minutes. They should not be cooked all the way through at this point. Remove to a plate.
03 -
Lower the heat to medium and return the pan to the heat. Add the remaining 1 tablespoon of olive oil, along with the onions, and cook until tender, about 5 minutes.
04 -
Add the garlic, ginger, curry powder, Garam Masala, and tomato paste, and cook, stirring, for about 30 seconds.
05 -
Add the evaporated milk, chicken broth, brown sugar, and kosher salt, and stir to combine. Add the potatoes and bring the mixture to a bubble. Simmer for about 15 minutes, stirring frequently, until the potatoes are tender. If the liquid evaporates too much and the potatoes are not yet tender, add a little chicken broth and continue cooking until you can easily pierce the potatoes with a fork.
06 -
Add the chicken back to the pan, along with the frozen peas (no need to thaw them). Cook 4-5 minutes longer until the chicken is cooked through.
07 -
Sprinkle with cilantro and serve over rice.