Chicken with Potatoes, Peas, and Coconut-Curry Sauce

I can't say enough wonderful things about this insanely delicious dish. If you are a fan of curry at all, you will want to give it a try!!! We served this over white rice and thought it was divine. Everyone who ate took seconds - and that's saying something!



Chicken with Potatoes, Peas, and Coconut-Curry Sauce

Chicken breasts, sliced on an angle into 3/4-inch pieces (about 1 lb.)
2 Tbsp. vegetable oil, more as needed
1/2 medium onion, finely diced (about 1/2 c.)
1 Tbsp. minced fresh ginger
2 tsp. seeded, minced fresh jalapeno
1 Tbsp. sweet curry powder (not madras or hot)
1 c. homemade or low-salt chicken broth
1 medium (6-oz) red or yellow potato, peeled and cut into ¼" dice (about 1 c.)
5½-oz can coconut milk, well shaken
1/2 c. frozen peas
2 Tbsp. roughly chopped fresh cilantro

Season chicken with salt and pepper. In a 10" sauté pan, heat oil until shimmering. Add chicken and cook, flipping once, until lightly browned and just barely cooked through. Transfer to plate; cover with foil. If pan looks dry, add 1 Tbsp. oil. Add onion, ginger, and jalapeno and sauté, stirring until vegetables soften, 2 minutes. Add curry powder; sauté 30 seconds. Add chicken broth and deglaze. Add potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until potato is barely tender, 7-8 minutes. Add coconut milk and peas; simmer uncovered until peas are thawed, potato is tender, and sauce is thickened, 4-5 minutes. Taste sauce, and add salt and pepper as needed. Add chicken and accumulated juices and turn to coat with sauce. Serve sprinkled with cilantro.