Chicken Curry with Potatoes and Red Peppers

Prep Time20

Cook Time40

Total Time1

Servings:

Calories: 447kcal

Author: Terri @ that's some good cookin'

1 1/2 pounds boneless, skinless chicken--thighs or breasts, cut into 1-inch pieces
2-3 tablespoons ghee or cooking oil of choice
2 teaspoons salt, divided
1 pound potatoes, peeled and cut into 1- inch cubes
1 large onion, medium dice
4 cloves garlic, minced
1 jalapeño, seeded and chopped fine
1 red bell pepper, large dice
2- inch piece of fresh ginger, peeled and finely grated
1-2 tablespoons garam masala
1-2 teaspoons cardamom
1 teaspoon cumin
1/2-1 teaspoon turmeric
1/4 teaspoon red pepper flakes
1 lime, zested and juiced (reserve both zest and juice)
1 can (15 ounces) diced tomatoes, drained
1 can (14 ounces) coconut milk
2 - 3 teaspoons packed brown sugar
1 cup chicken stock
2 tablespoons chopped cilantro, plus more for garnish

Sprinkle chicken cubes with 1 teaspoon salt. Set aside.
Heat a large, deep skillet. Add ghee or cooking oil to the skillet. Add chicken cubes and stir fry for 1-2 minutes.
Add the potatoes, onions, garlic, red pepper, jalapeños, ginger, garam masala, cardamom, cumin, turmeric, and red pepper flakes. Stir-fry for about 2 minutes.
Add lime zest, lime juice, tomatoes, coconut milk, brown sugar, chicken stock, and the remaining 1 teaspoon of salt. Stir well. Bring to a simmer over medium heat. Cover and lower heat to low, or just enough to keep the curry at a simmer. Cook for 20 minutes, stirring gently as needed.
Remove cover, raise heat to medium, and continue to cook until broth has thickened to desired consistency. If too thick, add a little chicken stock; if too thin cook a little longer, stirring as needed. Just before serving, stir in chopped cilantro. Garnish with more cilantro as desired.
Serving suggestion: Serve either along side or over Basmati rice.

Spices: Start with the lesser amount of the listed spices. Taste, adjusting spices as needed.