Tomato & Cashew Curry With Chicken

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Open the container of potatoes (a) and use the lid to drain the water. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the drained potatoes to the pan and spread them out using a wooden spoon. Try to create a single layer of potatoes (if you are preparing more than 4 servings, you may need to do this step in batches). Season with a pinch of salt and pepper. Saute for 90 seconds, then flip the potatoes over and saute for another 90 seconds. Place the entire skillet into your 425 degree oven and bake for 5 minutes.
3. While the potatoes are baking, cut open the package of chicken (b) and place on a plate. Season on both sides with a pinch of salt and pepper. When the potatoes have baked for 5 minutes, remove the skillet from the oven and use a wooden spoon to transfer the potatoes to a baking tray lined with foil. Place the baking tray in the oven. Bake for 3 minutes.
4. Place the skillet back over medium-high heat. If the pan is dry, add 1 tsp of oil to the pan. Add the chicken to the pan and sear for 2 minutes, then flip the chicken over and sear the other side for 2 minutes. After you flip the chicken over, remove the baking tray from the oven. Add the squash, zucchini and eggplant (c) on top of the potatoes.
5. Drizzle 1 tsp of oil over the vegetables and season with a pinch of salt and pepper. Add the seared chicken breast on top of the vegetables and place the entire baking tray into the oven and bake for 7 minutes.
6. While the chicken and vegetables are baking, pour the tomato & cashew curry (d) into a small saucepot over medium heat. Bring the curry up to a simmer / low boil and then adjust the heat down to maintain a simmer.
7. After 7 minutes, remove the baking tray from the oven. Place the chicken on a cutting board to rest.
8. Spoon the vegetables and potatoes in the center of your serving plates. Pour the tomato & cashew curry over the vegetables. Sprinkle the cashews (e) on top. Cut the chicken into 1/2-inch thick slices and place on top of the vegetables.