Chicken and potato curry
Savor the rich and hearty flavors of our Chicken and Potato Curry! Made with succulent chicken thighs, tender potatoes, fresh green beans, peas, and a fragrant blend of curry spices, this dish is perfect for a comforting dinner. A splash of vegetable broth and a garnish of fresh coriander leaves bring everything together. Easy to prepare and bursting with flavor, this curry will become a family favorite. Ready in just under an hour, it's a wholesome meal everyone will love!
- 18 Mar 2024
- Cook time 23 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Chicken and potato curry is a flavorful, hearty dish that's perfect for a cozy dinner. This recipe combines tender chicken thighs, creamy potatoes, and a mix of vegetables simmered in a fragrant curry sauce. It's easy to prepare and will fill your home with an inviting aroma.
Ingredients:
Instructions:
- Peel and chop the potatoes into bite-sized chunks.
- Finely chop the onions.
- Trim the green beans and cut them in half.
- Chop the coriander leaves.
- Heat 2 teaspoons of olive oil in a large pot or deep skillet over medium heat.
- Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
- Stir in 1 tablespoon of curry powder and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add the chicken thigh pieces to the pot. Cook until they are browned on all sides, about 5 minutes.
- Add the potato chunks to the pot.
- Pour in 1 cup of vegetable broth and 1/2 cup of water.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in the green beans and peas.
- Cover again and cook for an additional 5-7 minutes, until the green beans and peas are tender but still vibrant in color.
- Just before serving, stir in the chopped coriander leaves.
- Taste the curry and season with salt and pepper if needed.
- Serve the Chicken and Potato Curry hot, with rice or flatbread on the side if desired.
Tips:
- Cut your potatoes into similar-sized pieces to ensure they cook evenly.
- For extra flavor, you can marinate the chicken thighs in the curry powder and a bit of yogurt for a few hours before cooking.
- Feel free to adjust the quantity of curry powder according to your taste preferences.
- If you prefer a thicker curry, let it simmer a bit longer until it reaches your desired consistency.
- Garnishing with fresh coriander leaves just before serving adds a burst of freshness and color to your dish.
This chicken and potato curry is not only delicious but also nutritious, offering a balanced meal packed with protein, fiber, and a variety of vitamins and minerals. Serve it with rice or naan bread to soak up the delightful curry sauce. Enjoy your homemade, comforting curry!
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 8g | 22% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 23% |
| Saturated 5g | 17% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 80mg | 15% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.31mg | 23% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 0.99mg | 59% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 45mg | 50% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 3.01mg | 27% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 310mg | 24% |
| Potassium, K 1150mg | 34% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 280mg | 18% |
| Zinc, Zn 2.17mg | 20% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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