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Curry Chicken Potatoes And Rice Recipe

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Chicken Curry with Potatoes Recipe Tia Mowry Cooking Channel
Chicken Curry with Potatoes Recipe Tia Mowry Cooking Channel from www.cookingchanneltv.com

Description

This curry chicken potatoes and rice recipe is a delicious and hearty dish that is perfect for a cozy night in. It is a one-pot meal that combines tender chicken, potatoes, and rice in a flavorful curry sauce. The dish is easy to make and can be customized to your liking, with different spices and vegetables.

Prep Time

The prep time for this dish is around 20 minutes. This includes chopping the vegetables, seasoning the chicken, and measuring out the ingredients.

Cook Time

The cook time for this dish is around 45 minutes. This includes simmering the curry sauce, cooking the chicken and potatoes, and cooking the rice.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (13.5 ounces) coconut milk
  • 2 medium potatoes, peeled and diced
  • 1 1/2 cups chicken broth
  • 1 cup uncooked long grain rice
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until softened.
  2. Add the chicken to the pot and season with salt and pepper. Cook for 5-7 minutes, or until browned on all sides.
  3. Add the curry powder, turmeric, cumin, smoked paprika, cinnamon, and cayenne pepper to the pot. Stir well to coat the chicken and onions in the spices.
  4. Add the diced tomatoes, coconut milk, diced potatoes, and chicken broth to the pot. Stir well to combine.
  5. Bring the mixture to a simmer and reduce the heat to low. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender.
  6. Meanwhile, prepare the rice according to package instructions.
  7. Once the potatoes are tender, remove the lid from the pot and let the curry simmer for an additional 5-10 minutes, or until the sauce has thickened.
  8. Season the curry with salt and pepper to taste.
  9. Serve the curry over rice and enjoy!

Notes

  • This recipe can be customized to your liking by adding different vegetables, such as carrots or bell peppers.
  • If you prefer a spicier curry, increase the amount of cayenne pepper.
  • If you prefer a milder curry, reduce the amount of cayenne pepper.
  • This dish can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

This recipe makes 6 servings. Each serving contains the following:
  • Calories: 434
  • Protein: 23g
  • Fat: 18g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 478mg

Recipe Tips

  • Make sure to use a Dutch oven or large pot that is big enough to hold all of the ingredients.
  • Cut the chicken into bite-sized pieces to ensure that it cooks evenly.
  • Don't skip the step of browning the chicken before adding the spices. This will help to develop the flavor of the dish.
  • Be sure to stir the curry occasionally to prevent it from sticking to the bottom of the pot.
  • If you don't have chicken broth, you can use water instead.

Enjoy this delicious and comforting curry chicken potatoes and rice recipe for a satisfying and flavorful meal.


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