By J.M. HIRSCH ADVERTISING By J.M. HIRSCH AP Food Editor A warm curry for a wet spring evening? Sounds about right. This weeknight-friendly chicken curry — rich with spices and coconut milk — is a perfect dinner on a wet
By J.M. HIRSCH
AP Food Editor
A warm curry for a wet spring evening? Sounds about right.
This weeknight-friendly chicken curry — rich with spices and coconut milk — is a perfect dinner on a wet spring night. Warm seasonings and buttery roasted potatoes round out the dish that comes together in just 35 minutes. The food processor makes fast work of chopping the chicken, but if you’d rather not have to clean the processor a knife is just as good.
If you’d rather go for all out comfort, ditch the roasted potatoes and serve the chicken curry over mashed potatoes. Or lose the potatoes entirely and spoon it into warmed naan or other flatbread. It even would be delicious tossed with buttered egg noodles.
CHICKEN CURRY WITH BUTTERY ROASTED POTATOES
Start to finish: 35 minutes
Servings: 4
3 large russet potatoes, cut into 1/2-inch chunks
2 tablespoons butter, melted
1 teaspoon garlic powder
Salt and ground black pepper
1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
13 1/2-ounce can coconut milk
1 cup frozen peas
1/4 cup chopped fresh cilantro
Heat the oven to 400 F. Line a baking sheet with foil.
To make the potatoes, use paper towels to pat the chunks dry. In a large bowl, toss the potatoes with the butter. Add the garlic powder, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Arrange in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring after the first 15 minutes.
Meanwhile, to prepare the curry, place the chicken in a food processor and pulse very briefly, just until chopped, but not ground. Alternatively, the chicken can be cut by hand into small chunks. Set aside.
In a large skillet over medium, heat the olive oil. Add the cumin, coriander, cardamom, turmeric and cinnamon. Cook, stirring constantly, for 20 seconds. Add the onion and garlic and saute for 4 minutes. Add the ginger and the chopped chicken, increase heat to medium-high and saute for 6 to 7 minutes, or until the chicken is browned and cooked through.
Stir in the coconut milk and peas, then cook until heated through. Remove from the heat and stir in the cilantro, then season with salt and pepper. Serve the chicken curry over the roasted potatoes.
Nutrition information per serving: 740 calories; 330 calories from fat (45 percent of total calories); 37 g fat (24 g saturated; 0 g trans fats); 120 mg cholesterol; 62 g carbohydrate; 9 g fiber; 6 g sugar; 43 g protein; 610 mg sodium.
