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This is the best chicken and potato curry you will ever have. It is also very good with a side of basmati rice. This recipe comes from my Assyrian grandma. I hope you enjoy it.
Ingredients
- 1 (3 pound) chicken, cut into pieces
- ¼ cup vegetable oil
- 2 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 russet potatoes, peeled and cut into 1-inch pieces
Directions
Step 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.
Step 2
Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions 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 pan with chicken.
Step 3
Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 542 | |
| % Daily Value * | |
| Total Fat39g | 50% |
| Saturated Fat10g | 51% |
| Cholesterol60mg | 20% |
| Sodium85mg | 4% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber5g | 18% |
| Total Sugars2g | |
| Protein18g | |
| Vitamin C30mg | 149% |
| Calcium63mg | 5% |
| Iron4mg | 21% |
| Potassium801mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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