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.
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
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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8