Chicken Curry and Potatoes recipe

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Ingredients

1 (3 pound) chicken, cut into pieces
¼ cup vegetable oil
2 onions, chopped
8 cloves garlic, chopped
¼ cup mild curry powder
2 tablespoons hot curry powder
1 teaspoon ground black pepper
salt to taste
5 russet potatoes, peeled and cut into 1-inch pieces

Nutrition Info

541.7 calories
carbohydrate: 29.7 g
cholesterol: 60.3 mg
fat: 39.3 g
fiber: 5.1 g
protein: 18.4 g
saturatedFat: 10.1 g
servingSize: -
sodium: 85.2 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken into a large saucepan and cover with water, bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.

  2. Meanwhile, heat vegetable oil in a large skillet over medium heat, cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture, continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.

  3. Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Recipe Yield

8 servings

Recipe Note

This is the best curry chicken you will ever have. It is also very good with a side of basmati rice! This recipe comes from my Assyrian grandma! Hope you enjoy it.

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