A warm curry for a cool spring evening? Sounds about right.
This weeknight-friendly chicken curry — rich with spices and coconut milk — is a perfect dinner on a chilly, 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.
And if it’s more than just a little chilly and 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.