Chicken Curry


  • 1 large onion, chopped
  • 6 large garlic cloves, minced
  • 3 tsp fresh ginger, minced
  • 2 tbs vegetable oil
  • 3-4 tbs hot curry powder
  • kosher salt and black pepper to taaste
  • 2 large tomatoes, diced
  • 4 medium yukon gold potatoes, peeled and chopped into 1 inch pieces
  • 1 and 1/2 cups chicken stock (homemade is best)
  • 1 and 1/2 lb boned chicken meat, cut into stew sized chunks
  • 3 cups cooked rice
  • cilantro leaves for garnish
  • !/2 cup red bell pepper, sliced into strips
  • optional condiments: chutney, avocado, sliced hot red pepper
  • Saute onions, garlic and ginger in oil in a large skillet until the onions are golden brown.
  • Add the curry, tomatoes, salt and pepper  to onions and heat mixture until it begins to bubble.
  • Add the potatoes and chicken broth to the pan, stir to combine, then simmer uncovered for 20 minutes uncovered.
  • After 20 minutes stir in the chicken meat and bell pepper, simmer for 10 minutes more or until the chicken is cooked through.
  • Serve over white rice and garnish with fresh cilantro or chopped chives.
  • The condiments are optional.

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