Best 3 Curried Chicken And Potatoes Recipes
Craving a dish that blends the vibrant flavors of curry with the tender texture of chicken and potatoes? Indulge in the culinary delight of curried chicken and potatoes, a classic dish that tantalizes the taste buds with its aromatic spices and creamy texture. Discover the secrets to creating the perfect curried chicken and potatoes, from selecting the right ingredients to mastering the art of simmering the curry to perfection. Let your kitchen become a symphony of flavors as you embark on a culinary journey to create this delectable dish.
Let's cook with our recipes!
CURRIED CHICKEN AND SWEET POTATOES
This chicken and sweet potato dish is a delicious combination of sweet and savory flavors. I like to add a bit more spice. Make sure to keep the sweet potato chunks large so they keep their integrity over the long cooking time. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.
Nutrition Facts : Calories 383 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 352mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 23g protein.
CURRIED CHICKEN AND POTATOES
This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.
Provided by JESSIFIVE
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
- Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g
CURRIED CHICKEN LEGS WITH OKRA AND POTATOES
Steps:
- Cut chicken legs into drumsticks and thighs and discard skin and any fat from chicken. (To remove skin from drumsticks, hold drumstick at large end, grip skin with a paper towel, and pull skin over small end.) Pat chicken dry. Mince garlic and in an electric coffee/spice grinder finely grind together coriander seeds, curry powder, fennel seeds, and cayenne. In a large bowl combine garlic, spice mixture, and gingerroot. Add chicken, tossing to coat, and season with salt.
- Cut potatoes into 1 1/2-inch pieces and trim okra stems (do not cut into pods). In a measuring cup stir together water, brown sugar, and tomato paste.
- In a 12-inch heavy skillet at least 2 inches deep heat oil over moderately high heat until hot but not smoking and brown chicken, about 5 minutes, transferring to a plate. In fat remaining in skillet brown potatoes on cut sides. Return chicken to skillet. Stir water mixture and add to skillet with cinnamon sticks. Simmer mixture, covered, 10 minutes. Stir in okra and simmer, covered, until vegetables are almost tender and chicken is cooked through, about 5 minutes more. Stir in lemon juice and simmer, uncovered, until most of liquid is evaporated. Season curry with salt.
- While curry is simmering, coarsely chop peanuts and dice mango.
- Sprinkle curry with peanuts, mango, and cilantro.
Tips:
- Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. If you prefer dark meat, chicken thighs are a good option.
- Cut the chicken into evenly sized pieces: This will help ensure that the chicken cooks evenly.
- Use a good quality curry powder: The curry powder is the key ingredient in this dish, so make sure to use a brand that you trust. A good curry powder will have a blend of spices that includes cumin, coriander, turmeric, and ginger.
- Don't be afraid to adjust the amount of curry powder: The amount of curry powder you use will depend on your personal preferences. If you like a mild curry, start with 1 tablespoon of curry powder. If you like a more flavorful curry, you can add more curry powder to taste.
- Cook the chicken and potatoes until they are tender: This dish is best when the chicken and potatoes are cooked through and tender. If you are using boneless, skinless chicken breasts, they will typically cook in about 10 minutes. If you are using chicken thighs, they will typically cook in about 15 minutes. The potatoes will take about 20 minutes to cook.
- Serve the curry with your favorite sides: Curried chicken and potatoes is a versatile dish that can be served with a variety of sides. Some popular options include rice, naan bread, and yogurt.
Conclusion:
Curried chicken and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful curry spices and tender chicken and potatoes is sure to please everyone at the table. With a little planning, you can have this dish on the table in under 30 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
