Chicken Curry and Potatoes |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
1 (3 pound) chicken, cut into pieces |
1/4 cup vegetable oil |
2 onions, chopped |
8 cloves garlic, chopped |
1/4 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 |
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.
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