This one-pot dish is not very complicated to make, but will give you an array of flavors and colors. Key to keep it juicy, is the cook the chicken not longer than absolutely necessary. Dry chicken makes this dish a whole lot less enjoyable. The coconut sauce is flavored with onion, bell pepper, mushrooms, curry, garlic and ginger. Use a hot curry if you like this Chicken with Potatoes in Coconut Sauce spicier.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 2people
Author: Marinka
Ingredients
8ounceschicken breast
1/2onion
1/2red bell pepper
1tablespoonbutter
1teaspoon garlicminced
1teaspoongingerminced
1tablespooncurry powdermild
1cupchicken stock
8ounces small red potatoes
1tablespoon butter
8ounces mushrooms
1teaspoon curry powdermild
1cupcoconut milk
salt and pepper
parsleychopped
Instructions
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.