Chicken Stir Fry With Potato, Cashews, And Curry Le

Name: Chicken Stir Fry With Potato, Cashews, And Curry Leaves Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds waxy potatoes, peeled, cut into 2-inch cubes; 3 tablespoons canola oil; Kosher salt; 2 teaspoons mustard seeds; 1 1/2 teaspoons cumin seeds, coarse ground in spice grinder; 2 large green chilies, sliced thin; 1 teaspoon ground turmeric; 1 medium onion, sliced into 1/4-inch thick wedges; 1 cup loosely packed curry leaves; 1 tablespoon unsalted butter; 1/2 cup toasted cashews; 16 ounces boneless, skinless, chicken breast, cut into 1-inch cubes

Servings: persons

1 1/4 pounds waxy potatoes, peeled, cut into 2-inch cubes
3 tablespoons canola oil
Kosher salt
2 teaspoons mustard seeds
1 1/2 teaspoons cumin seeds, coarse ground in spice grinder
2 large green chilies, sliced thin
1 teaspoon ground turmeric
1 medium onion, sliced into 1/4-inch thick wedges
1 cup loosely packed curry leaves
1 tablespoon unsalted butter
1/2 cup toasted cashews
16 ounces boneless, skinless, chicken breast, cut into 1-inch cubes

1
Place potatoes in medium saucepan and cover with water. Season with salt. Bring to boil over medium-high heat, and simmer until potatoes are cooked but still quite firm, about 7 minutes. Drain; set aside.
2
In 12-inch nonstick skillet, heat oil with mustard and cumin seeds over medium-low heat. Cook until fragrant, about 2 minutes. Increase heat to medium and add chilies, turmeric, onion, and curry leaves. Cook until softened, about 3 minutes.
3
Add butter, cashews, and potatoes. Cook until the surfaces of the potatoes have turned golden and are crisping up, about 5 minutes, stirring occasionally and scraping up any bits that are forming on the bottom of the pan. Adjust heat to medium-high if necessary.
4
Add chicken and season with 1 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Season to taste and serve immediately.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds waxy potatoes, peeled, cut into 2-inch cubes, 3 tablespoons canola oil, Kosher salt, 2 teaspoons mustard seeds, and more.

Yes, Chicken Stir Fry With Potato, Cashews, And Curry Leaves Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stir Fry With Potato, Cashews, And Curry Leaves Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions