All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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.
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.
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