Chicken Curry and Potatoes

Chicken Curry and Potatoes

3 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
sharon younan
Recipe by  sharon younan

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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Reviews (3)

Rate This Recipe
Manda
15

Manda

This was a good curry. I followed the recipe exactly and I feel like it needed something more - maybe some vegetables besides onion.

Lady Malfoy
5

Lady Malfoy

I made this for the first time & we enjoyed it very much! I took the advice of another reviewer & added some green peppers, mushrooms & even 2 parsnips to the potatos. We didn't have the hot curry powder on hand, just the regular curry spice, so we added some oriental hot sauce in a pinch & it all worked out great. I'll make it again for sure.

lilbit213
0

lilbit213

This was a really good recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 542 cal
  • 27%
  • Fat
  • 39.3 g
  • 60%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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