Chicken Curry With Roasted Potatoes Recipes

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

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

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 ROASTED POTATOES

Chicken Curry with Roasted Potatoes image

This recipe was in my local newspaper and it sounded yummy! Our family loves curry so I'll try it soon - let me know what you think! This could also be served over rice, or put into naan or other flatbread.

Provided by Carolyn Haas

Categories Other Main Dishes

Time 1h5m

Number Of Ingredients 17

Ingredients

3 large russet potatoes, cut into 1/2 inch chunks
2 Tbsp butter, melted
1 tsp garlic powder
salt and ground pepper
1 1/4 lb boneless, skinless, chicken greasts
2 Tbsp olive oil
2 tsp ground cumin
1 tsp coriander
1/2 tsp ground cardamom
1 tsp turmeric
1/2 tsp cinnamon
1 large yellow onion, diced
3 clove garlic, minced or grated
1 Tbsp grated fresh ginger (or 1 1/2 tsp. ground ginger)
13 1/2 oz can coconut milk (lite is ok)
1 c frozen peas
1/4 c chopped fresh cilantro

Steps:

1. Heat oven to 400 ° F. Line a baking sheet with foil.
2. For the potatoes - pat chunks dry with a paper towel. In a large bowl, toss potatoes with butter, add garlic powder, 1/4 tsp pepper and 3/4 tsp salt. (can adjust to taste) Arrange on single layer on prepared baking sheet; roast for 25 - 30 minutes, stirring after 15 minutes.
3. Meanwhile, cut chicken into small chunks, set aside.
4. In a large skillet, heat olive oil over medium heat. Add spices. Cook, stirring constantly for 20 seconds. Add onion and garlic and saute for 4 minutes. Add ginger, chicken and increase heat to medium high and saute for 6 or 7 minutes or until chicken is browned and cooked through.
5. Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
6. Serve the curry over the roasted potatoes.

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