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Chicken Curry and Potatoes Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Place 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.
  • 2Meanwhile, 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.
  • 3Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.
Ingredients
  • 8 servings
  • 542 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    542
    27%
  • Fat:
    39.3
    60%
  • Carbs:
    29.7
    10%
  • Protein:
    18.4
    37%
  • Cholesterol:
    60
    20%

Based on a 2,000 calorie diet

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