Chicken Curry with Red Potatoes and Cauliflower

Boil the potatoes until almost cooked and tender.

Meanwhile, season chicken with salt and pepper. Heat 1 tbsp oil in a non-stick skillet over medium-high heat until just smoking. Add chicken and cook until lightly browned about 3 minutes. Transfer chicken to plate.

Add remaining oil to pan and cook onion, curry, and 1/2 tsp salt until softened, about 5 minutes. Stir in garlic and ginger and cook about 30 seconds more.

Whisk broth and cornstarch together and then stir the mixture into the skillet. Add the cauliflower and mostly-cooked potatoes. Reduce the heat to medium-low, cover, and cook until veggies are tender, about 7 -10 minutes.

Stir in chicken with any juices and peas and return to a simmer.

Off the heat, stir in the yogurt and cilantro and season with salt and pepper to taste.