Pan-Seared Chicken and Samosa-Style Potatoes

with ginger cream sauce and roasted red peppers

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk

A note about serious food allergies

If you're like us, your favorite part of ordering Indian food is the samosas, those heavenly fried triangles filled with potatoes and peas. Here, we've brought you that warm curry flavor without the fried bits and all the work. Served with chicken and a ginger cream sauce you'll want to slather on everything, this is reimagined food at its best.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Russet Potatoes
  • 1 Red Fresno Chile
  • 1 Shallot
  • 2 Boneless Skinless Chicken Breasts
  • ½ tsp. Curry Powder
  • 5 oz. Frozen Peas
  • 2 tsp. Chopped Ginger
  • Info
    4 fl. oz. Heavy Whipping Cream
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    754
  • Carbohydrates
    71g
  • Fat
    32g
  • Protein
    49g
  • Sodium
    162mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Cook the Potatoes
    2

    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, sear chicken.

  • Step 3 - Cook Chicken and Red Bell Peppers
    3

    Cook Chicken and Red Bell Peppers

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken in hot pan. Sear until golden brown, 4-6 minutes. Transfer chicken to half of prepared baking sheet. Reserve pan; no need to wipe clean. Place red bell pepper on other half of prepared baking sheet and toss with 1 tsp. olive oil 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.

  • Step 4 - Finish the Potatoes
    4

    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.

  • Step 5 - Make the Ginger Cream Sauce
    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.

  • Step 6 - Plate the Dish
    6

    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.