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!
Cook time 23 min
Prep time 10 min
Ingredients:
2 tsp olive oil3 potatoes
2 onions
1 tbsp curry powder
4 chicken thighs
1 cup vegetable broth
1/2 cup water
1 cup green beans
1/2 cup peas
1/2 cup coriander leaves
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.
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 per serving
4 ServingsCalories 410kcal
Protein 22g
Carbohydrates 44g
Fiber 8g
Sugar 9g
Fat 20g
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