Curried Chicken and Potatoes with Currants, Lime Crema, and Coconut
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Ingredients & Equipment
What we send
- 4 ouncescarrots
- 12 ouncesYukon Gold potatoes
- 1/8 ouncecilantro
- 1red onion
- 1 tablespoonIndonesian curry powder
- 2 tablespoonscoconut flakes
- 2boneless skin-on chicken breasts
- 2 ouncessour cream
- 1 packetunsalted butter
- 1 tablespooncurrants
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
- Tree Nuts
Preheat oven to 450°F. Rinse all produce. Cut carrots crosswise on a diagonal into ¼-inch slices. Cut potatoes into ¼-inch rounds. Roughly chop cilantro leaves and stems. If you have a zester and want to infuse your crema with even more flavor, zest up to ½ of lime, then halve. Peel onion, halve, and thinly slice.
Line a baking sheet with parchment paper, then add carrots, potatoes, and onion and toss with half of curry powder, 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until browned, 24-27 minutes total.
Toast coconut and season chicken
While vegetables roast, place coconut flakes in a medium pan over medium-high heat. Toast, stirring frequently, until golden, 3-5 minutes. Transfer to a small bowl and set aside; reserve pan, off heat, for the next step. Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with remaining curry powder, ½ teaspoon salt, and pepper as desired.
After 10 minutes of vegetables roasting, return pan from coconut to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate and set aside to rest.
Make crema and finish vegetables
While chicken cooks, in a small bowl, whisk together sour cream, lime zest (if using), and juice of ½ lime to combine. Once vegetables are roasted, add butter, currants, half of cilantro, and juice of remaining lime to baking sheet; gently toss to coat.
Plate curried chicken and potatoes
Swipe lime crema across serving plates and top with curried chicken and roasted vegetables. Garnish with toasted coconut and remaining cilantro. Enjoy!