Chicken Curry and Potatoes2 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“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.” - by sharon younan
Original recipe yields 8 servings
- 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.
- 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.
- Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.
Amount Per Serving (8 total)
- 542 cal
- 39.3 g
- 29.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"This was a good curry. I followed the recipe exactly and I feel like it needed something more - maybe some vegetables besides onion...." See more"
"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 pow..." See moreder 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."
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