Weeknight dinners at the table are a very rare occurrence at home for me as work, school or late night activities are take up a lot of my energy to cook. What many don’t realize is that cooking is my stress relief (except when cooking for the holidays) and effective meal planning on the weekends can cut the time and stress on making weeknight dinners. I like to have dishes that cater to different cultural tastes as well. One of my favorite types of cuisines are Indian or Thai curries. I love spicy foods and I found a way to use Tasteful Selections potatoes in a curry dish over hot rice. It was delicious and the best part is that the cooking time is pretty quick if you cut up your veggies and chicken breasts on the weekend or buy pre-packaged vegetables.
Coconut Chicken Curry and Tasteful Selections Potatoes
- 1 lb. boneless, skinless chicken breast halves (about 3-4)
- 1 24 oz bag of Rube Red Tasteful Selections Potatoes (boiled and halved)
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil; more as needed
- 1/2 medium onion, finely diced (to yield about 1/2 cup)
- 1 Tbs. minced fresh ginger
- 2 – 3 cloves of garlic minced
- 1 minced fresh jalapeño
- 1 Tbs. sweet curry powder (not Madras or hot)
- 1 cup homemade or low-salt chicken broth
- 5-1/2 oz. can coconut milk, well shaken
- 1/2 cup frozen peas
- 2 Tbs. roughly chopped fresh cilantro
- Optional: Other veggies
Directions
Slice the chicken breasts into 3/4 inch pieces and season with salt and pepper. In a saute pan, heat oil on medium-high heat. Add chicken and cook until lightly browned and barely cooked through approximately 1 to 2 minutes on each side. Clean pan and return to medium heat with 1 Tbsp oil. Add onion, ginger, garlic, jalapeno and sautee for 2 minutes until the vegetables are soft. Add the curry powder and sauté for 30 seconds. Pour in chicken broth into pan and add the potatoes with 1/2 tsp of salt. Simmer for a few minutes then add coconut milk and peas; simmer uncovered until the peas are thawed, and the sauce has thickened for about 5 minutes. Add salt and pepper as needed. Add chicken to the sauce and simmer for 5 minutes. Once cooked, add over hot rice and garnish with cilantro.
Tasty Tip: Change up the veggies and use seasonal varieties as needed. You can add corn, bell peppers, cauliflower or any vegetables you have on hand. Keep in mind that the more vegetables you add, then the more sauce you have to make.
I have had an enjoyable experience coming up with easy recipe ideas for busy weeknights. The best thing about this dish is that leftovers are great because the sauce soaks into the chicken more. Try these over rice or noodles. The chipotle inspired pork dish in the Veracruz inspired pork loin as well as the Turkey Sausage Summer Veggie Stir Fry are a hit in my house with Tasteful Selections. You can find Tasteful Selections at Wal-Mart. Learn more about them by visiting Tasteful Selections and trying their different varieties of potato products. Banish FOUP or the the fear of undercooked, ugly, useless, uneven, unclean, unremarkable, unsightly or otherwise unappealing potatoes. Check out more recipes at TastefulSelections.com/recipes
Disclaimer: This post is sponsored by Tasteful Selections but this recipe is my own and free to be used by Tasteful Selections. All opinions are 100% my own.
