Chicken Stir Fry with Potato, Cashews, and Curry Leaves Recipe

Name: Chicken Stir Fry with Potato, Cashews, and Curry Leaves Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 1/4 pounds waxy potatoes, peeled, cut into 2-inch cubes; 3 tablespoons canola oil; Kosher salt; 2 teaspoons mustard seeds; 1 1/2 teaspoons cumin seeds, coarse ground in spice grinder; 2 large green chilies, sliced thin; 1 teaspoon ground turmeric; 1 medium onion, sliced into 1/4-inch thick wedges; 1 cup loosely packed curry leaves; 1 tablespoon unsalted butter; 1/2 cup toasted cashews; 16 ounces boneless, skinless, chicken breast, cut into 1-inch cubes

This hearty meat and potato stir-fry boasts big flavors of fresh curry leaves and cumin. Another plus: it's on the table in 30 minutes.

Notes: Curry leaves are not to be confused with curry powder. Curry leaves can usually be found in stores that specializes in Indian cuisine. It's usually found fresh in bunches with the produce.

Chicken Stir Fry with Potato, Cashews, and Curry Leaves Recipe

Prep 15 mins

Cook 15 mins

Active 30 mins

Total 30 mins

Serves 2 servings

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1 1/4 pounds waxy potatoes, peeled, cut into 2-inch cubes
3 tablespoons canola oil
1/4 tsp kosher salt
2 teaspoons mustard seeds
1 1/2 teaspoons cumin seeds, coarse ground in spice grinder
2 pepper green chilies, sliced thin
1 teaspoon ground turmeric
1 medium onion, sliced into 1/4-inch thick wedges
1 cup loosely packed curry leaves
1 tablespoon unsalted butter
1/2 cup toasted cashews
16 ounces boneless skinless chicken breast, cut into 1-inch cubes

Place potatoes in medium saucepan and cover with water. Season with salt. Bring to boil over medium-high heat, and simmer until potatoes are cooked but still quite firm, about 7 minutes. Drain; set aside.
In 12-inch nonstick skillet, heat oil with mustard and cumin seeds over medium-low heat. Cook until fragrant, about 2 minutes. Increase heat to medium and add chilies, turmeric, onion, and curry leaves. Cook until softened, about 3 minutes.
Add butter, cashews, and potatoes. Cook until the surfaces of the potatoes have turned golden and are crisping up, about 5 minutes, stirring occasionally and scraping up any bits that are forming on the bottom of the pan. Adjust heat to medium-high if necessary.
Add chicken and season with 1 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Season to taste and serve immediately.

Special equipment

12-inch non-stick pan

Nutrition Facts (per serving)
1126	Calories
52g	Fat
82g	Carbs
85g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	1126
% Daily Value*
Total Fat 52g	67%
Saturated Fat 11g	54%
Cholesterol 208mg	69%
Sodium 581mg	25%
Total Carbohydrate 82g	30%
Dietary Fiber 10g	35%
Total Sugars 9g
Protein 85g
Vitamin C 87mg	433%
Calcium 162mg	12%
Iron 11mg	58%
Potassium 2588mg	55%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.