CHICKEN CURRY WITH ROASTED POTATOES

Chicken Curry with Roasted Potatoes image

Provided by Carolyn Haas

Time 1h5m

Number Of Ingredients 17

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3 large russet potatoes, cut into 1/2 inch chunks
2 Tbsp butter, melted
1 tsp garlic powder
salt and ground pepper
1 1/4 lb boneless, skinless, chicken greasts
2 Tbsp olive oil
2 tsp ground cumin
1 tsp coriander
1/2 tsp ground cardamom
1 tsp turmeric
1/2 tsp cinnamon
1 large yellow onion, diced
3 clove garlic, minced or grated
1 Tbsp grated fresh ginger (or 1 1/2 tsp. ground ginger)
13 1/2 oz can coconut milk (lite is ok)
1 c frozen peas
1/4 c chopped fresh cilantro

Steps:

1. Heat oven to 400 ° F. Line a baking sheet with foil.
2. For the potatoes - pat chunks dry with a paper towel. In a large bowl, toss potatoes with butter, add garlic powder, 1/4 tsp pepper and 3/4 tsp salt. (can adjust to taste) Arrange on single layer on prepared baking sheet; roast for 25 - 30 minutes, stirring after 15 minutes.
3. Meanwhile, cut chicken into small chunks, set aside.
4. In a large skillet, heat olive oil over medium heat. Add spices. Cook, stirring constantly for 20 seconds. Add onion and garlic and saute for 4 minutes. Add ginger, chicken and increase heat to medium high and saute for 6 or 7 minutes or until chicken is browned and cooked through.
5. Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
6. Serve the curry over the roasted potatoes.