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Boneless Chicken and Potato Curry

Name: Boneless Chicken and Potato Curry
Prep time: 300 s
Cook time: 1800 s
Total time: 2400 s
Yield: 6
Ingredients: 1 pound Chicken broiler or fryers breast skinless boneless meat only raw; 2 tablespoons Spices curry powder; 1 tablespoon Lemon juice raw; 1/2 teaspoon Salt table; 2 tablespoons Oil olive salad or cooking; 1/2 Unit Onions raw; 1 Unit Garlic raw; 15 grams Ginger root raw; 1 tablespoon Tomato products canned paste without salt added; 1 can Milk evaporated 2% fat with added vitamin A and vitamin D; 3/4 cup Soup chicken broth ready-to-serve; 10 grams Sugars brown; 1/2 teaspoon Salt table; 250 grams Potatoes yellow fleshed french fried frozen unprepared; 1 cup Peas green frozen unprepared; 30 grams Coriander (cilantro) leaves raw

40'

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

1 pound Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

Spices, curry powder

2 tablespoons Spices, curry powder

Lemon juice, raw

1 tablespoon Lemon juice, raw

Salt, table

1/2 teaspoon Salt, table

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Onions, raw

1/2 Unit Onions, raw

Garlic, raw

1 Unit Garlic, raw

Ginger root, raw

15 grams Ginger root, raw

Tomato products, canned, paste, without salt added

1 tablespoon Tomato products, canned, paste, without salt added

Milk, evaporated, 2% fat, with added vitamin A and vitamin D

1 can Milk, evaporated, 2% fat, with added vitamin A and vitamin D

Soup, chicken broth, ready-to-serve

3/4 cup Soup, chicken broth, ready-to-serve

Sugars, brown

10 grams Sugars, brown

Salt, table

1/2 teaspoon Salt, table

Potatoes, yellow fleshed, french fried, frozen, unprepared

250 grams Potatoes, yellow fleshed, french fried, frozen, unprepared

Peas, green, frozen, unprepared

1 cup Peas, green, frozen, unprepared

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Boneless Chicken and Potato Curry

Nutri value

Go to instructions

Instructions

7 Steps

40'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 7

Marinate Chicken

In a medium bowl, combine the chicken breasts with 1 tablespoon of the curry powder, 1 tablespoon lemon juice, and a ½ teaspoon kosher salt, and set aside.

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2 of 7

Brown the Chicken

In a large, nonstick skillet, heat 1 tablespoon olive oil over medium high heat. Add the chicken pieces and cook until browned on both sides, about 3-4 minutes. They should not be cooked all the way through at this point. Remove to a plate.

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3 of 7

Cook Onions

Lower the heat to medium and return the pan to the heat. Add the remaining tablespoon of olive oil, along with the onions and cook until tender, about 5 minutes.

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4 of 7

Sauté Spices

Add the garlic, ginger, curry powder, garam masala, and tomato paste, and cook, stirring, for about 30 seconds.

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5 of 7

15'

Simmer Potatoes

Add the evaporated milk, chicken broth, brown sugar, and kosher salt, and stir to combine. Add the potatoes and bring the mixture to a bubble. Simmer for about 15 minutes, stirring frequently, until the potatoes are tender. If the liquid evaporates too much and the potatoes are not yet tender, add a little chicken broth and keep cooking until you can easily pierce the potatoes with a fork.

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6 of 7

Cook Chicken and Peas

Add chicken back to the pan, along with the frozen peas (no need to thaw them). Cook 4-5 minutes longer until the chicken is cooked through.

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7 of 7

Serve with Cilantro

Sprinkle with cilantro and serve over rice.

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