Chicken and Potato Curry

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Description:
Chicken and Potato Curry is a flavorful and hearty dish that combines tender chicken pieces with potatoes in a rich, aromatic sauce. This comforting curry is perfect for any night of the week and can be served over rice or with naan bread. The blend of spices creates a delightful warmth and depth of flavor, making it a family favorite!

Ingredients:

  • Boneless, skinless chicken thighs or breasts (cut into bite-sized pieces): 1.5 lbs (680 g)
  • Potatoes (peeled and cubed): 2 medium (about 2 cups)
  • Onion (chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Ginger (grated): 1 inch piece
  • Diced tomatoes (canned or fresh): 1 can (14.5 oz / 410 g)
  • Coconut milk: 1 can (13.5 oz / 400 ml)
  • Chicken broth: 1 cup (240 ml)
  • Curry powder: 2 tbsp
  • Turmeric powder: 1 tsp
  • Cumin: 1 tsp
  • Coriander: 1 tsp
  • Salt: 1 tsp (adjust to taste)
  • Black pepper: ½ tsp
  • Olive oil or vegetable oil: 2 tbsp
  • Fresh cilantro (for garnish, optional): chopped

Instructions:

  1. Sauté the aromatics:
    In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Add the spices:
    Add the curry powder, turmeric, cumin, coriander, salt, and black pepper to the pot. Stir for about 1-2 minutes to toast the spices, enhancing their flavors.
  3. Cook the chicken:
    Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for about 5-7 minutes, until the chicken is browned on all sides.
  4. Add potatoes and liquids:
    Stir in the cubed potatoes, diced tomatoes, chicken broth, and coconut milk. Bring the mixture to a boil, then reduce the heat to low.
  5. Simmer:
    Cover the pot and let the curry simmer for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
  6. Adjust seasoning:
    Taste and adjust the seasoning if necessary. If you prefer a thicker curry, let it simmer uncovered for an additional 5-10 minutes.
  7. Serve:
    Serve the chicken and potato curry hot, garnished with fresh cilantro if desired. It pairs beautifully with steamed rice or warm naan bread.

Tips for Success:

  • Protein options: You can use other proteins like shrimp, beef, or tofu in place of chicken. Adjust cooking times as needed.
  • Vegetable variations: Add other vegetables such as peas, carrots, or bell peppers for added nutrition and color.
  • Spice level: Adjust the amount of curry powder and add fresh chilies or red pepper flakes if you prefer a spicier dish.

Recommendations:

  • Serving suggestions: This curry pairs well with basmati rice, jasmine rice, or flatbreads like naan or roti.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
  • Freezing: The curry can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 360
  • Protein: 25 g
  • Fat: 18 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 550 mg

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