Meals in Minutes- Chicken

Chicken Coconut Curry

 1 lb Small red potatoes, halved or quartered
1 1/2 lb Boneless, skinless chicken breast halves, sliced into strips
2 tsp Curry powder
3 tsp Vegetable oil, divided
6 Cloves garlic, minced
1/4 tsp Red pepper flakes
1/2 c Canned lite 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 unsalted peanuts, chopped
Per Serving
Calories: 415
Fat: 14 grams
Saturated fat: 4 grams 
Cholesterol: 109 milligrams
Sodium: 333 milligrams
Carbohydrate: 28 grams
Fiber: 5 grams
Protein: 43 grams
Number of servings: 4
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. 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.
*Recipe adapted from Mpls Star Tribune