Chicken curry and potatoes –Are you ready to treat yourself to a delightful dish that blends rich flavors and comforting textures? This Chicken Curry with Potatoes recipe by Tia Mowry is not only easy to prepare, but it will also bring a touch of warmth to your kitchen. Gather your ingredients, and let’s dive into this culinary adventure!
Chicken Curry with Potatoes
This savory dish combines tender chicken pieces with the earthy goodness of potatoes, all enveloped in a fragrant curry sauce. It’s perfect for dinner or when you have guests over—everyone will be asking for seconds!
Ingredients
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch piece of ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder and turmeric, stirring to coat the onions well.
- Next, add the chicken pieces to the pot. Cook until the chicken is browned on all sides.
- Mix in the diced potatoes, followed by the coconut milk and chicken broth. Stir everything to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Season with salt and pepper to taste. If desired, garnish with fresh cilantro before serving.
This Chicken Curry with Potatoes is best enjoyed with steamed rice or warm naan. So, gather your loved ones around the table, serve this delicious dish, and watch everyone savor each bite. Enjoy this flavorful journey!