Pan-Seared Chicken and Samosa-Style Potatoes

Ingredients

• 1 Red Bell Pepper
• 1 Red Fresno Chile
• 1 Shallot
• 2 Boneless Skinless Chicken Breasts
• ½ tsp. Curry Powder
• 5 oz Frozen Peas
• 2 tsp. Chopped Ginger
• 4 fl. oz. Heavy Whipping Cream
• ⅞ oz Butter
• Olive Oil
• Salt Pepper
• Stem, seed, and slice red bell pepper into thin ½’’
• and mince Fresno chile. Peel and halve shallot. Cut
• one half into ¼” dice and mince the other half. Rinse
• chicken breasts, pat dry, and season both sides with
• ½ tsp. salt and ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: The curry powder that seasons potatoes gets “bloomed,” or gently fried in oil until toasted and fragrant. This helps to deepen the flavor of the dish. Curious about the work it takes to make actual samosas? There are many different techniques, but, basically, dough is rolled out, then cut into circles, half-circles, or quarter circles. Two ends are brought together to make a tiny cone, which is filled with filling. The open edge is then folded over and sealed, making a triangle.

2. 2

   Prepare the Ingredients: Stem, seed, and slice red bell pepper into thin ½’’ strips. Peel and cut potatoes into 1” dice. Stem, seed, and mince Fresno chile. Peel and halve shallot. Cut one half into ¼” dice and mince the other half. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Finish the Potatoes: Return pot used to cook potatoes to medium-high heat. Add 1 Tbsp. olive oil and diced shallot to hot pot. Cook until shallot begins to soften, 3 minutes. Add curry powder, ¼ tsp. salt, and Fresno chiles (to taste) and cook 1 minute. Stir in cooked potatoes and gently crush them. Stir in peas and cook until peas are warmed through, 2 minutes. Remove from burner and set aside.

4. 4

   Cook the Potatoes: Bring a medium pot with potatoes, enough water to cover, and ½ tsp. salt to a boil. Cook until potatoes are tender, 9-12 minutes. Drain potatoes in colander, wipe pot clean, and reserve. While potatoes cook,

5. 5

   Make the Ginger Cream Sauce: Return pan used to cook chicken to medium heat. Add ½ tsp. olive oil and minced shallot and cook 1-2 minutes. Add ginger, ¼ cup water, and cream. Bring to a boil and cook until reduced by half and creamy, 4-5 minutes. Remove from burner, swirl in butter, and season to taste with salt and pepper.

6. 6

   Cook Chicken and Red Bell Peppers: heat. Add 1 tsp. olive oil and chicken in hot pan. Sear until golden brown, 4-6 minutes. Transfer chicken to to wipe clean. Place red bell pepper on other half of and a pinch of salt and pepper. Roast until chicken reaches a minimum internal temperature of 165 degrees and red bell pepper is tender, 7-10 minutes.

7. 7

   Plate the Dish: Place potatoes and red bell pepper on a plate. Lean chicken against potatoes and pour ginger cream sauce in front of chicken. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Diced shallot is added to potatoes and minced shallot is added to sauce. adds heat comparable to fresh jalapeño. Use to taste or omit to suit your spice preference. Be sure to wash hands and cutting board after prepping. the recipe before you start–we promise it will be time • Place a colander in the sink