Meal Kit
Pan-Seared Chicken and Samosa-Style Potatoes
with ginger cream sauce and roasted red peppers
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
Chef
Nigel Palmer
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)
- 2 Russet Potatoes
- 2 Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 5 oz. Frozen Peas
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4 fl. oz. Heavy Whipping Cream
- 1 Shallot
- 1 Red Fresno Chile
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0.9 oz. Butter
- 2 tsp. Chopped Ginger
- ½ tsp. Curry Powder
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.
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Nutrition (per serving) 8O7gk9OD
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Calories750
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Carbohydrates56g
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Net Carbs48g
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Fat36g
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Protein49g
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Sodium690mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem, seed, and slice red bell pepper into thin 1/2'' strips. Peel and cut potatoes into 1" dice. Stem, seed, and mince Fresno chile. Peel and halve shallot. Cut one half into 1/4" dice and mince the other half. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Cook the Potatoes
Bring a medium pot with potatoes, enough water to cover, and 1/2 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.
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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.
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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, 1/4 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.
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5 Make the Ginger Cream Sauce
Return pan used to cook chicken to medium heat. Add 1/2 tsp. olive oil and minced shallot and cook 1-2 minutes. Add ginger, 1/4 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.
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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.
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