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 pepperĀ  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.




15 min


35 min


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