Chicken Curry and Potatoes
Description
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.
Instructions
- 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.
Ingredients
- 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