Chicken, Pea, and Potato Curry

A revisit to this one made it freaking great.

Unfortunately, the hubby has declared a moratorium on curries in the future. Shame, just when I’ve gotten the spices the way I like them.Oh well – here’s a good one to stop at!

It’ll seem as thought you’ve got too much seasoning, especially on the heat. Well, the rice, coconut milk, and potatoes are going to soak it right up, so this is just enough without being overwhelming.

Chicken, Peas, and Potato Curry (adapted from here)

• 3 tbsp olive oil
• 2 boneless skinless chicken breasts, cut into 1″ pieces
• 1 medium yellow onion, diced
• 1 jalapeno, diced and seeded
• 1/2 lb butter potatoes, cubed into 1/2″ pieces
• 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 1/2 tsp ground turmeric
• 1 tsp strong ground ginger (or 1″ inch fresh ginger, peeled and minced)
• 1/4 hot chile powder
• 1 1/4 tsp Savory medium curry powder or Penzeys Hot Curry Powder
• 15 oz can coconut milk
• 3/4 cup frozen peas
• 1.5 cup rice
• 2.5 cups reduced sodium chicken broth
• cup plain yogurt (topping, optional)

1. In a deep skillet, heat the olive oil over medium heat. Chop the chicken, garlic, onion, and potatoes while it heats. Also, in a small bowl mix the salt, pepper, turmeric, ginger powder, chili powder, and curry powder.
2. When the oil is hot, add the chicken to the skillet, turning it until the chicken is done. Remove the chicken from the skillet.
3. Add to the skillet: onion and jalapeno, heating stirring onions are softened. Add the spices and stir until the onion and pepper is coated. Cook until spices are fragrant (about 1 minute).
4. Add to the skillet: chicken, and potatoes. Stir so that everything is well coated in spices. Add coconut milk and broth, then bring to a light boil.
5. Simmer (stirring occasionally) for about 15 minutes, then cover and let simmer another 15 minutes. Taste and adjust spices to preference as it cooks.
6. While the curry is cooking,  cook the rice.s
7. Once the rice has cooked and the potatoes have softened, add peas to the skillet. Let the peas heat up, about 3 minutes.
8. Serve curry over rice.