Chicken Potato Curry Recipes

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CHICKEN CURRY AND POTATOES



Chicken Curry and Potatoes image

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.

Provided by sharon younan

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 8

Number Of Ingredients 9

1 (3 pound) chicken, cut into pieces
¼ cup vegetable oil
2 medium (2-1/2" dia)s onions, chopped
8 cloves garlic, chopped
¼ cup mild curry powder
2 tablespoons hot curry powder
1 teaspoon ground black pepper
1 pinch salt to taste
5 medium (2-1/4" to 3" dia, raw)s russet potatoes, peeled and cut into 1-inch pieces

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 85.2 mg, Sugar 2.4 g

CHICKEN CURRY WITH POTATOES



Chicken Curry with Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1 cup heavy cream
Juice of 1 lime
1 tablespoon cardamom
1 tablespoon cumin
1 tablespoon turmeric
2 teaspoons black pepper
1 teaspoon kosher salt
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch cubes
1 tablespoon grapeseed oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, peeled and minced
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 pound baby Yukon Gold potatoes, cut into 1-inch dice
One 28-ounce can diced tomatoes
1 cinnamon stick
1 tablespoon tomato paste
1 cup chicken stock
1 cup coconut milk
1/2 cup chopped fresh cilantro

Steps:

  • For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
  • For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
  • Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.

EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK



Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk image

A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.

Provided by barbara

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h15m

Yield 4

Number Of Ingredients 13

3 skinless, boneless chicken breasts, cubed
4 small (3 ounce) potatoes, peeled and cubed
1 red bell pepper, cored and sliced into 1/4-inch strips
½ onion, chopped
2 cups chicken broth
2 tablespoons mild curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper, or to taste
1 (14 ounce) can coconut milk
freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
  • Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
  • Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g

JAMAICAN CURRY CHICKEN AND POTATOES



Jamaican Curry Chicken and Potatoes image

There's nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it's not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.

Provided by Millie Peartree

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken legs and thighs, skin removed
1 tablespoon garlic powder
Kosher salt and black pepper
2 tablespoons olive oil, plus more as needed
1 large onion, sliced
4 garlic cloves, minced
2 tablespoons Jamaican hot curry powder, such as Jamaican Choice or Grace, plus more as needed
1 Scotch bonnet or habanero pepper
4 medium Yukon Gold potatoes, washed and quartered
1 to 2 quarts chicken stock (reduce or add liquid depending on pot size)
1 dried bay leaf
2 fresh thyme sprigs
1/4 cup cornstarch
White rice, for serving

Steps:

  • Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
  • Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
  • If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
  • Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
  • Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
  • Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
  • In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

CHICKEN, LENTIL, POTATO CURRY



Chicken, Lentil, Potato Curry image

I can't remember where I got this recipe from. I probably first cooked it over 12 years ago and it is now on a handwritten scrap of paper.

Provided by Crechemom

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

6 ounces red lentils
2 garlic cloves (I use the ready crushed stuff out of a jar, 2tsp)
1 large onion, chopped
2 ounces butter
1 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon chili powder
1 lb chicken breast, boneless and cut into chunks
8 ounces potatoes, boiled and diced
1 (16 ounce) can tomatoes
1 -2 tablespoon plain yogurt
2 tablespoons mango chutney
salt and pepper

Steps:

  • Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
  • Add the chicken and potatoes. and cook for another 5 minutes.
  • Add the tomatoes and enough water to cover the mixture.
  • Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
  • Mix well and serve with boiled rice.

MALAYSIAN CHINESE CHICKEN AND POTATO CURRY



Malaysian Chinese Chicken and Potato Curry image

Traditional Hokkien recipe, originally posted by Happyhomemaker88 here: http://happyhomemaker88.com/2008/01/06/my-mother-in-laws-yummy-chicken-potato-curry/ She calls for two ingredients I don't have access to, so I just left them out: 5 candlenuts and 1 bunch curry leaves.

Provided by Kate S.

Categories     Chicken Thigh & Leg

Time 1h

Yield 3-6 serving(s)

Number Of Ingredients 15

3 whole chicken legs
2 tablespoons salt
3 tablespoons curry powder
5 tablespoons curry powder
5 garlic cloves
1 inch ginger
3 fresh red chilies
3 large potatoes, peeled and cut into chunks
oil, for deep-frying
1/2 cup oil
15 chopped shallots
2 large onions, peeled and cut into chunks
2 stalks lemongrass, smashed a bit to release aromatic oils
4 cups coconut milk
1 teaspoon salt

Steps:

  • Marinate chicken legs in 2 T salt and 3 T curry powder.
  • Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
  • Peel and chop potato, and deep fry in some oil until half cooked.
  • Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
  • Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
  • Add the marinated chicken pieces and stir-fry until it is half cooked - this is to seal in the chicken juices and make the chicken fragrant and tasty.
  • Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
  • Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
  • Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
  • When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
  • Serve with bread or rice.

Nutrition Facts : Calories 2518.6, Fat 124, SaturatedFat 72, Cholesterol 138.6, Sodium 5751.9, Carbohydrate 316, Fiber 17, Sugar 213.3, Protein 49.3

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