Chicken Curry with Potatoes
I have searched for a chicken curry recipe for years now, one that combined chicken, potatoes, and the heady spice of curry all in one bowlful of richly flavored broth. The term “curry” can be loosely interpreted and is as variable as the numbers of spices which comprise it. The base of these blends generally contains turmeric, coriander, cumin and cardamom, and that is just getting things started. Because of individual tastes, it’s best to sample several brands and styles to determine how you like your curry.
But, that’s just the beginning of the puzzle. Next comes decisions on consistency of sauce, and what ingredients resemble the curry you love most. After all, a curry is simply a combination of meats, vegetables and spices, simmered together to create a pungent whole. There is no one definitive answer.
As so often happens, it took experimenting with several recipes, some classic and some containing packaged ingredients, and selecting ingredients and ideas from each one. I think you’ll find the end result to be satisfying and easy to prepare. Not to mention that it is a great tasting curry!
The amounts here are in quantities large enough to have leftovers, or freeze.
5 lbs cut chicken pieces, consisting of bone-in breasts, thighs and legs
1 1/2 lbs new white potatoes, peeled and diced into 1 inch pieces
2 sweet onions, thinly sliced
Note: Over the years, I’ve collected tools which are guaranteed to slice onions as thinly as possible. They never work as well as this advice from Julia Child, who recommended holding the onion firmly in one hand, and slicing as close to your fingers as you dared. When you get to the point that you are certain you will cut yourself, throw away that onion, and grab another. It isn’t worth bleeding all over the vegetables.
3 T sweet curry powder (you may substitute spicy curry if you prefer)
1 green pepper, seeded and diced
4 carrots, quartered and sliced into 2 inch long segments
2 T olive oil
4 cups low salt chicken broth
1 can lite coconut milk
One package Naan bread, or other flatbread, warmed in a 400° F oven for several minutes, and sliced into strips
Heat a large Dutch oven over medium-high heat, and add the olive oil to warm. Salt and pepper chicken. Brown chicken in batches on both sides, turning gently when meat eases from the pot. Do not tear the meat away from the pot; that is an indication that it hasn’t completed the browning process. Remove chicken to a clean bowl.
Add onions to pot, and sauté, stirring until light brown. Lower heat to medium, adding curry powder. Stir to combine with onions, about one minute. Add broth and bring to boil. Return chicken and any collected juices to pot, stirring to cover with liquid. Cover and simmer on low for 30 minutes.
Add potatoes, green pepper and carrots, and simmer covered for 15 minutes, or until potatoes are tender, but still firm. Add coconut milk and increase heat to medium. Cook without lid until sauce is thick enough to coat the back of a spoon. Adjust seasonings to taste.
Serve in bowls with slices of warm Naan or other flatbread to soak up the sauce.
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