One Pan Curry Spiced Ground Chicken and Potatoes
One Pan Curry Spiced Ground Chicken and Potatoes
It's still chilly out here in NYC. I find myself gravitating towards food with spice especially when it's cold out. Note this dish is flavored with spices and it does have a little bit of heat, but I wouldn't call it spicy. If it's cold out, this WILL warm you up! This is a great weeknight meal because once you're done chopping the veggies, there's a lot of hands-off time. It also only uses 1 pan! This recipe uses organic ground chicken, but you can sub for ground beef or even tofu if you want to keep it vegetarian / vegan. It also has a healthy amount of veggies. The potatoes definitely add to the body of the dish and soak up the spices as it cooks. If you don't have or want potatoes, you can definitely sub for rice instead (you can even do that in the same pan, add the rice and enough water or stock bring to boil, reduce to low, cover and cook). Once you add the spices, take the time to bloom and cook them. This adds to the depth of flavor. Don't forget to toast the cashews, this provides a nice roasted flavor and crunch to the dish. The green scallions and cilantro provide freshness and serve it with a lime wedge. The acid livens it up. That's what makes this "just right."
Equipment
- large heavy bottom skillet
- toaster oven
Ingredients
- 12 oz organic ground chicken
- 2 garlic cloves minced
- 5 organic scallions thinly sliced
- 1 1/2 lbs organic yukon gold potatoes 1/2 inch dice
- 1/2 lb organic green beans
- 2 organic medium tomatoes
- 1 1/2 tbs mild curry powder
- 1 tbs garlic powder
- 2 tsp ground turmeric powder
- 1/2 tsp ground ginger powder
- 1/2 tsp ground cinnamon
- 2 cups water
- 1/2 cup cashews toasted
- 1/4 cup cilantro
- 1/2 lime
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- Fresh cracked black pepper
- organic olive oil
Instructions
- Prep the vegetables. Trim the root ends of the scallions. Thinly slice and separate the white and green parts. The green parts will be used as a garnish. Mince the garlic. Scrub the potatoes and cut into 1/2 inch cubes. Trim the green beans and cut into 1/2 inch pieces. Slice the tomatoes in 1/2. Scoop out the seeds and discard. Cut into 1/2 inch pieces.
- In a large skillet, over medium heat, place 2 tbs of olive oil in the pan. Add the potatoes and season with 1/2 tsp of kosher salt and a few grinds of fresh cracked pepper. Cook, stirring occasionally for 5 minutes. Add the tomatoes. Season with 1/8 tsp of kosher salt and a few grinds of cracked black pepper. Cook for 5 minutes, until soft. Scoot over the potatoes and tomatoes. Add a tbs more of olive oil in the pan is dry. Add the ground chicken. Season the ground chicken with 3/4 tsp of kosher salt and a few grinds of fresh cracked black pepper. Break up and cook for 4 minutes until starting to cook. Add the minced garlic, white parts of the scallions, curry powder, garlic powder, turmeric, ginger, and cinnamon. Mix to combine and cook until the spices are fragrant about 2 minutes. Add the green beans and a pinch of kosher salt. Stir to combine. Add the water. Scrape up the brown bits on the bottom of the pan (also known as fond, this is flavor!). Bring to a boil, reduce to a simmer and cook for 15 minutes, until the potatoes are cooked through and the water has almost completely evaporated. Note, this is not a soup curry. Season with another pinch of salt and a few grinds of fresh cracked black pepper.
- Meanwhile, toast the cashews for a few minutes until golden.
- Divide and serve in bowls. Garnish with the green parts of the scallions, the toasted cashews, and some cilantro. Serve with a lime wedge.
Notes
** Amazon Affiliate - I may receive compensation. Â
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Mamta Kaji
Love the option of making this vegetarian/vegan.