Chicken with Potatoes, Peas, and Coconut-curry sauce submitted by Mom Johnson Description Be careful with the peppers...you may make this dish as spicy as you like by adding or deleting peppers! Serve with brown or Basmati rice....and maybe some palate-cooling fruit. Directions Trim the chicken and cut each breast crosswise into 3/4 inch thick slices. Season slices generously with salt and pepper. In a 10 inch saute pan, heat the oil over medium-high heat until it's hot enough to shimmer. Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 minutes each side. Transfer chicken to a plate; repeat with the remaining chicken. Cover and keep warm. Return the pan to medium heat and add another 1 T. oil if needed. Add the onion, ginger, and peppers and saute, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and saute for 30 seconds. Pour in the chicken broth and scrape the pan with the spoon to loosen any browned bits. Add the potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered until the potato is barely tender, 7-8 minutes. Add the coconut milk and peas; simmer uncovered until the peas are thawed and the potato is fully tender and the sauce is somewhat thickened about 4-5 minutes. Taste the sauce and add salt and peppper as needed. Add the chicken along with any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately, sprinkled with the cilantro. Ingredients 1 pound boneless, skinless chicken breasts Kosher salt and freshly ground pepper 2 T. oil, more as needed 1/2 medium onion, finely diced (1/2 cup) 1 T. minced fresh ginger 1 T. sweet curry powder (not Madras or hot) 1 cup chicken broth 1 medium red or yellow potato, peeled and cut into 1/4 inch dice (about 1 cup) 1 5 1/2oz. can coconut milk, well-shaken 1/2 cup frozen baby peas 2 T. roughly chopped fresh cilantro