Chicken Coconut Curry

This is an "all in one" skillet meal with great flavors!

1 lb Small red potatoes, halved or quartered

1 1/2 lb Boneless, skinless chicken breast halves, sliced into strips

2 tsp Curry powder

1/2 tsp Salt

3 tsp Vegetable oil, divided

6 Cloves garlic, minced

1/4 tsp Red pepper flakes

1/2 c Canned coconut milk (milk separates in can, stir before measuring)

1 T Tomato paste

1/4 c Water

1 c Frozen peas, thawed

1/4 c Dry roasted peanuts, chopped

In a medium saucepan, cover potatoes with salted water by 1 inch.  Bring to a boil.  Reduce heat, and simmer until potatoes are tender, 10-12 minutes.  Drain.  Meanwhile, in a bowl, toss chicken with curry powder and salt.  In a large skillet, heat 2 tsp oil over medium high heat; cook the chicken, turning often until browned and cooked through, 5-6 minutes.  Transfer to a plate, cover to keep warm.  Reduce heat to medium low.  Add remaining 1 tsp oil.  Cook garlic and pepper flakes in oil, about 1 minute.  In a small bowl, whisk together coconut milk, tomato paste and 1/4 c water.  Pour into pan, add peas, stir until liquid just begins to simmer.  Don't let the sauce boil, the milk may separate.  Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1-2 minutes.  Serve topped with peanuts.

Serves 4.  Per serving:  452 calories, 20 g fat, 9 g saturated fat, 119 mg cholesterol, 428 mg sodium, 25 g carbohydrate, 4 g fiber, 42 g protein.

Recipe adapted from Mpls Star Tribune