Chicken and Potato Curry


skinless chicken breasts curry powder lemon juice kosher salt olive oil  onion garlic and ginger garam masala tomato paste evaporated milk chicken broth brown sugar kosher salt Yukon Gold Potatoes frozen green peas

First, combine your chicken breast with curry powder, lemon juice, and kosher salt.

Now cook up the chicken in some olive oil in a skillet till golden brown on both sides. Set it aside on a plate.

Now cook your onions for 5 mins in some olive oil before adding the garlic, ginger, curry powder, garam masala, and tomato paste.

After about 30 seconds, add in the broth, milk, brown sugar, kosher salt, and stir.

Add the chicken back in the pan along with the frozen peas and cook until the chicken is cooked through.

Sprinkle some fresh cilantro on top and your chicken and potato curry is ready to be served!

Ann believes in balanced eating, homemade foods, and DESSERT. She loves to cook but doesn't love to spend all day in the kitchen - so explore her quick, simple, family friendly recipes for the best meal fix!

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