Creamy Chicken, Potato & Pea Curry

Name: Creamy Chicken, Potato & Pea Curry with Chicken Thighs, Cilantro & White Rice
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tsp Garam Masala; 3 tbsp Sour Cream; 12 oz Potato; 1/2 cup Rice; 10 oz Diced Skinless Dark Meat Chicken; 4 oz Frozen Peas; 1 unit Chicken Stock Concentrate; 1 tsp Turmeric; 2 tbsp Greek Yogurt; 1 Lime; 1/4 oz Cilantro; 1 Ginger; tsp Black Pepper, tsp; 1/4 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp

with Chicken Thighs, Cilantro & White Rice

By Recipe0 System

This creamy, vibrantly-colored, and mildly-spiced Indian-style curry will warm you from the inside out. It’s packed with tender potatoes, juicy diced chicken thighs, bold spices like ginger and garam masala, plus little pops of flavor from tender sweet peas. It’s ladled alongside fluffy white rice, then sprinkled with cilantro and a bright squeeze of lime to finish.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tsp Garam Masala
3 tbsp Sour Cream
12 oz Potato
1/2 cup Rice
10 oz Diced Skinless Dark Meat Chicken
4 oz Frozen Peas
1 unit Chicken Stock Concentrate
1 tsp Turmeric
2 tbsp Greek Yogurt
1 Lime
1/4 oz Cilantro
1 Ginger
tsp Black Pepper, tsp
1/4 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low.

Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2

While rice cooks, wash and dry produce.

Dice potatoes into ½-inch pieces. Peel and grate ginger.
3

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over high heat. Add chicken, potatoes, ginger, turmeric, garam masala, salt, and pepper.

Cook, stirring occasionally, until chicken is browned, 2-3 minutes. (It’ll finish cooking in the next step.)
4

To pan with chicken mixture, add stock concentrate, 1¼ cups water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Stir to combine.

Cover and reduce heat to medium high. Bring to a simmer and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 8-10 minutes. Remove from heat.
5

Meanwhile, quarter lime. Roughly chop cilantro.

Once curry is done, stir in peas, sour cream, yogurt, and juice from two lime wedges (four wedges for 4 servings) until combined and peas are warmed through.

Taste and season with salt and pepper if desired.
6

Divide curry and rice between shallow bowls in separate sections.

Garnish with cilantro and serve with a squeeze of lime.

Chicken is fully cooked when internal temperature reaches 165°.

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