chicken curry with roasted potatoes
(3 ratings)
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.
(3 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For chicken curry with roasted potatoes
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3 lgrusset potatoes, cut into 1/2 inch chunks
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2 Tbspbutter, melted
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1 tspgarlic powder
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salt and ground pepper
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1 1/4 lbboneless, skinless, chicken greasts
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2 Tbspolive oil
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2 tspground cumin
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1 tspcoriander
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1/2 tspground cardamom
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1 tspturmeric
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1/2 tspcinnamon
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1 lgyellow onion, diced
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3 clovegarlic, minced or grated
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1 Tbspgrated fresh ginger (or 1 1/2 tsp. ground ginger)
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13 1/2 ozcan coconut milk (lite is ok)
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1 cfrozen peas
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1/4 cchopped fresh cilantro
How To Make chicken curry with roasted potatoes
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1Heat oven to 400 ° F. Line a baking sheet with foil.
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2For 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.
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3Meanwhile, cut chicken into small chunks, set aside.
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4In 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.
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5Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
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6Serve the curry over the roasted potatoes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Curry with Roasted Potatoes:
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