I know it has been forever since I’ve posted a recipe, but I promise we’ve been cooking up lots of goodness here in Dubai. With some much needed down time during my Spring Break this week, I thought it was high time I posted something we were cooking at home. This recipe comes from a combination of two coconut curry chicken recipes I found online. It’s so easy to get good spices here that I really wanted to try making my own masala, but also really wanted something with potatoes and peas. So this is what I’ve come up with thanks to the Balleau Kitchen and the Fine Cooking website.
The recipe could probably use a few more tweaks, but if you’re looking for a mild curry – this was great! Jordon and I loved the combination of flavors and the recipe saves wonderfully in the fridge for the next day.
Coconut Curry Chicken with Potatoes and Peas
- 2 tbsp sesame oil (more as needed)
- 1 lb. boneless, skinless chicken breast cut into square pieces
- ¼ tsp turmeric
- 2 tbsp coriander
- 1 tbsp cumin
- 1 tsp ground cinnamon
- 4 cloves
- 4 cardamom pods
- ½ tsp anise
- ½ tsp chili powder (according to taste)
- 1 tbsp minced fresh ginger
- 1/2 onion (chopped roughly)
- 4 cloves garlic
- 1 cup homemade or low-salt chicken broth
- 1 medium potato, peeled and cut into 1/4-inch squares
- 1 tin coconut cream
- 1/2 cup frozen peas
- Small handful of fresh cilantro
- Trim the chicken and slice on an angle into 3/4-inch pieces. Sprinkle the chicken with salt and turmeric powder and set aside for about 15 minutes.
- Mix the coriander, cumin, cinnamon, cloves, cardamon pods, anise, and chili powder together in a bowl. Set aside.
- In sauté pan, heat the oil over medium-high heat until it’s hot enough to simmer. Add chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
- Return the pan to medium heat and add another 1 tbsp oil. Add the onion, garlic, and ginger to sauté, stirring almost constantly with a wooden spoon, until the vegetables soften.
- Add the mixture of spices to the pan and sauté for 30 seconds.
- Pour in the chicken broth. Add the potato and 1/2 tsp salt. Bring to a simmer and cook, partially covered, until the potato is barely tender (7 to 8 minutes).
- Add the coconut milk and peas; simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce.
- Simmer gently until the raw smell of spices disappears (around 20 minutes)
- Serve immediately, sprinkled with the cilantro.