The inspiration for this potato stir-fry comes from an Indian dish called dam aloo – small potatoes boiled, deep fried, then sautéed with onions and spices.
Some months ago I’d defrosted some chicken breast and I was looking for a plan. I didn’t feel like making a variation of my usual stir-fry – I was more in the mood for comfort food. That’s how a Chinese (more or less) stir-fry met dam aloo, fell in love, and married. The marriage was a resounding success.
You could easily alter with this recipe. Keep the chicken, potato, spices, and coconut milk, but play around with the other vegetable. I’ve made this dish with snow peas.
Paleo Potato Stir Fry with an Indian Twist
2 tbsp coconut oil
1 onion, thinly sliced
3 small potatoes
1 cup shelled peas
1 tbsp coconut oil
2 chicken breasts cut into small pieces
½ tsp cumin seeds
½ mustard seeds
1/3 tsp cayenne pepper
½ tsp turmeric
2/3 tsp ground cumin
2/3 tsp. salt
½ cup coconut milk
1 tbsp finely chopped coriander (optional)
- Set a pot of water to boil.
- In the meantime, peel and cut potatoes into 3 cm. (inch) cubes.
- Boil potatoes until almost done. Don’t overcook. You don’t want them to turn to mush while stir-frying. Drain well, and let cool.
- Heat 2 tbsp coconut oil in a wok or large frying pan. Add cumin and mustard seeds and fry on high heat for about a minute, stirring, until they start popping.
- Add the thinly sliced onion and stir fry for a minute.
- Add the potato cubes and cook until they just start to brown and get crispy, about 8 minutes.
- Add the spices, salt, and peas and cook for 3 more minutes. Set the mixture aside in a bowl.
- Heat the remaining coconut oil. Stir fry the chicken pieces. Add a pinch of turmeric for color. When the chicken is done, return the potato mixture to the wok and mix with about a half cup coconut milk.
- Garnish with coriander (optional).
Serves four. This dish is best served immediately.