curried chicken and snap peas

ervings: Serves 4

Ingredients

• 1/4 cup vegetable oil
• 1 pound boneless, skinless chicken breast or thighs , cut into 1/2-to-3/4-inch chunks or thin slices and blotted dry
• 1/2 tsp. salt , plus more to taste
• 1/8 tsp. freshly ground black pepper , plus more to taste
• 1 Tbsp. cumin seeds (optional)
• 1/2 small red onion , finely chopped
• 1 pound large new potatoes , grated or shredded
• 1 Tbsp. garam masala or curry powder , or to taste
• Pinch of cayenne pepper
• 1 cup snow peas , strings removed (about 4 ounces)
• 1/4 cup fresh cilantro or mint leaves , chopped, for garnish
• Lime wedges , for garnish

Directions

Put a couple tablespoon of oil in a large 12" nonstick or well-seasoned cast-iron skillet over high heat. When hot, quickly stir in chicken and season with 1/4 teaspoon salt and black pepper. Cook, undisturbed, until it sears, just a minute or two. Continue cooking, stirring once or twice, until chicken has lost its pink color, 3 to 5 minutes. Remove chicken from pan and set aside.

Turn heat down to medium-high and add remaining oil to pan. When hot, add cumin seeds (if using), fry for 30 seconds, then add onion and potatoes. Add garam masala, along with 1/4 teaspoon salt and cayenne pepper. Cook, stirring or tossing, until onion has caramelized and potatoes are lightly browned, about 10 minutes; potatoes need not be fully tender.

Return chicken to pan along with snow peas and continue cooking and stirring for about 2 minutes, or until chicken is warmed through and snow peas are crisp-tender. Taste, adjust seasoning, and serve garnished with cilantro or mint and lime wedges.

Notes:

• You can always substitute other spring vegetables for the same effect, such as asparagus, spinach, or broccolini.

• Stir-fried potatoes are a fast way to get potatoes on the table. They should be thoroughly cooked but a little crunchy from frying quickly. A little like hash browns.

• To make this vegetarian, substitute tofu cubes for the chicken or use up to a cup of shelled peanuts. Choose peanut or grapeseed oil here so you can get it hot without too much smoking. If neither is available, use canola oil.

From the February 2010 issue of O, The Opra