1 large (10 oz.) russet potato, peeled, cut into 1-inch pieces
1 Tbsp. canola oil
1 boneless skinless chicken breast half, cut into 1-inch pieces
½ medium onion, chopped
1 Tbsp. chopped jalapeno chile
2 tsp. minced fresh ginger
2 tsp. curry powder
¾ cup plain soymilk
½ cup unsweetened coconut milk
1 cup halved grape or cherry tomatoes
¼ tsp. salt
2 Tbsp. chopped fresh cilantro
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Place potato in medium saucepan; add enough cold water to cover. Bring to a boil; cook 10 to 15 minutes or until barely tender. Drain.
Meanwhile, heat oil in large non-stick skillet over medium-high heat until hot. Add chicken; cook 3 minutes or until browned and no longer pink in center, turning occasionally. Place on plate.
Add onion, jalapeno and ginger to same skillet. Cook, stirring occasionally, 3 minutes or until onion is translucent. Stir in curry powder; cook an additional 30 seconds or until fragrant.
Add potato, chicken with any accumulated juices, soymilk, coconut milk, tomatoes and salt. Brink to a boil; cook, stirring occasionally, 5 minutes or until thickened. (Curry will be slightly soupy. If desired, thicken sauce by braking up about one-fourth of the potato pieces with spoon as you stir.) Sprinkle with cilantro.