Recipe: Delicious Chicken curry & ginger with mashed potato and zucchini baked tater

Chicken curry & ginger with mashed potato and zucchini baked tater. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce. This is an adaptation of yellow chicken curry from India.

Rely on our all-star roundup of popular chicken curry recipes for creative twists on familiar favorites. In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper and salt - these spices build incredible flavor in this dish. You can cook Chicken curry & ginger with mashed potato and zucchini baked tater using 13 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken curry & ginger with mashed potato and zucchini baked tater

1. You need 2 of chicken breast.
2. You need 1/2 of onion.
3. It's of Fresh ginger.
4. It's 2 spoons of curry.
5. Prepare of Chicken mixture of herbs.
6. It's 1 of large zucchini.
7. Prepare 3 of small potatoes.
8. You need of Salt.
9. Prepare of Pepper.
10. Prepare of Dried oregano.
11. Prepare 2 spoons of olive oil.
12. Prepare 1 cup of water.
13. You need 1/2 cup of milk.

Together they create a homemade curry blend. Olive oil - used for sautéing.; Fresh onion, garlic and ginger - these aromatics add a key depth of flavor.; Low-sodium chicken broth - to. In a large pot over medium-high heat, heat oil. Sear first in a bit of oil then remove (no need to cook through).

Chicken curry & ginger with mashed potato and zucchini baked tater instructions

1. Saute the onion with a spoon of olive oil and add the chicken, cook for 2 mins each side and add i cup of boiled water. Then add some milk and stir until there is no water left..
2. Boil the potatoes and when soft enough peel off the skin and put then in a mixer, add 1 spoon of olive oil and the shredded zucchini and mix. Place a baking sheet in the oven and add the mixture with a spoon to the desired dosage that you want. Bake for 25-30 mins..
3. Take out of the oven the tarter and place them in a plate and sprinkle with salt & pepper and dried oregano, place the curry- ginger chicken on the side and Enjoy your meal..

Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking. This is the perfect weeknight curry — it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes. Chicken curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!