Chicken Stir Fry with Potato Cashews and Curry Leaves Recipe
Ingredients
- 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
Instructions
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