Curried Chicken, Potatoes and Peas-Serves 4
Curried Chicken, Potatoes and Peas-Serves 4
From The Ultimate Gluten and Dairy Free Cookbook- coming soon
All mixed up in a coconut curry sauce. This is a one pot wonder for sure!
Ingredients
3 boneless, skinless chicken breasts (sliced 3/4 inch thick)
Himalayan sea salt and pepper (to taste)
2 tbsp. extra virgin olive oil
1⁄2 cup onion (chopped)
1 tbsp. fresh ginger (minced)
1 tsp. jalapeno (minced)
1 tbsp. sweet curry powder
1 cup chicken stock
1 red potato (peeled, cut into small chunks)
1 can coconut milk
1⁄2 cup frozen peas
2 tbsp. cilantro (chopped)
Instructions
- Season the chicken with salt and pepper. Heat the oil in a medium skillet over medium heat. Cook the chicken until cooked through and lightly browned. Remove from the skillet and keep warm.
- Return the skillet to heat, adding a teaspoon of olive oil if needed, and add the onion, ginger and jalapeno. Sauté until the vegetables soften and then add the curry powder and sauté for another 30 seconds.
- Pour the chicken stock into the skillet and add the potato and 1/2 tsp salt. Simmer and cook, partly covered until the potato is tender, about 7 minutes.
- Add the coconut milk and peas. Simmer a few minutes until the sauce is a bit thickened.
- Add the chicken to the sauce, toss to coat and serve sprinkled with cilantro.