Chicken With Potatoes, Peas & Coconut-Curry Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1/2 medium onion, finely diced (to yield about 1/2 cup)

2 tsp. seeded, minced fresh jalapeño

1 Tbs. sweet curry powder (not Madras or hot)

Kosher salt and freshly ground pepper

1 lb. boneless, skinless chicken breast halves (about 3)

2 Tbs. roughly chopped fresh cilantro

2 Tbs. vegetable oil;  more as needed

1 medium (6-oz.) red or yellow potato, peeled and cut into 1/4-inch dice (to yield about 1 cup)

1 cup homemade or low-salt chicken broth

5-1/2 oz. can coconut milk, well shaken

1/2 cup frozen peas

1 Tbs. minced fresh ginger

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