This one-pot dish is not very complicated to make, but gives you an array of flavors and colors. Key to keep it juicy is to cook the chicken not longer than absolutely necessary. Dry chicken makes this dish a whole lot less enjoyable, or any other dish for that matter. The coconut sauce is flavored with onion, bell pepper, mushrooms, curry, garlic and ginger. I used a mild curry powder, but if you like this Chicken with Potatoes and Coconut Sauce spicier, do try a hot curry powder and/or hot peppers.
I don’t really have a strong preference for any type of cuisines or flavor, nor do I have a particular preference for a meal; I am all over the place. All over the place, but in the good sense of the word. There are so many flavors and combinations possible, that I really would like to try them all. This Chicken with Potatoes and Coconut Sauce may remind you of Indian flavors, and may be it is. Just thought these ingredients would do well together.
Have I been influenced by the Indian cuisine? Who knows; I read a lot, browse a lot, have tons of cooking books and visit blogs and website all the time, so like all of us, what is around you, influences you. You’ll take a little of this and a sprinkle of that, a cooking technique for here and the use of a utensil of cooking tool from there.
Many of my ideas come from places I visited, flavors I tasted, dishes I admired, people I talked to etc. The only way I try to guide myself is by making recipes for 2; it is just my husband and I and cooking for 4 or 6 makes no sense. For bakery recipes, like pies, cakes, tarts, and soups, I frequently make more, if I can freeze the item, without losing its essence.
This Chicken with Potatoes and Coconut Sauce recipe came out really nice. Coconut milk is a rewarding ingredient and it is not overpowering. I also have a recipe of risotto with coconut milk; another great tasting dish. Look at the colors of this dish; golden yellow from the curry, vibrant red from the bell pepper and sparkling green from the parsley. Enjoy!
Chicken with Potatoes and Coconut Sauce
- 8 ounces chicken breast
- 1/2 onion
- 1/2 red bell pepper
- 1 tablespoon butter
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon curry powder mild
- 1 cup chicken stock
- 8 ounces small red potatoes
- 1 tablespoon butter
- 8 ounces mushrooms
- 1 teaspoon curry powder mild
- 1 cup coconut milk
- salt and pepper
- parsley chopped
- Slice chicken breast in thin strips and season with salt and pepper.
- Clean mushrooms and cut mushroom, onion and bell pepper in thin slices.
- Peel potatoes and cut in small dice.
- Heat butter in a pot, add the chicken and cook until just done.
- Transfer thicken to a sheet of aluminum foil, fold close and keep warm.
- Add garlic, ginger, onion, bell pepper to skillet and stir frequently until vegetables soften, 1-2 minutes.
- Add 1 tablespoon of curry powder and saute for half a minute.
- Add chicken stock and potatoes. Bring to a simmer and cook for 7-8 minutes.
- Heat butter in a skillet and add mushrooms, cook them until moisture evaporates. Add 1 teaspoon of curry powder and stir until mushroom are covered and done.
- Add coconut milk to the potato mix and cook for another 5 minutes until potatoes are fully done and sauce is thickening a little.
- Add mushrooms and chicken and fold into sauce and warm if needed, but do not cook. Season with salt and pepper if needed.
- Divide mixture over 2 plates and sprinkle with parsley.