Notes:Curry leaves are not to be confused with curry powder. Curry leaves can usually be found in stores that specializes in Indian cuisine. It's usually found fresh in bunches with the produce.
- 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
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.
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.
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.
Add chicken and season with 1 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Season to taste and serve immediately.
12-inch non-stick pan