Chicken Curry and Potatoes
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 6 tablespoons flour
- 3 teaspoons salt
- 1 1⁄2 teaspoons cayenne pepper
- 3 - 3 1⁄2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
- 6 tablespoons canola oil
- 3 tablespoons curry powder
- 2 medium onions, sliced
- 1⁄4 cup scallion, chopped
- 4 garlic cloves, minced (approx. 5 teaspoons minced)
- 2 3⁄4 cups chicken broth
- 5 tablespoons tomato paste
- 1⁄4 cup plain nonfat yogurt
- 3 -4 medium red potatoes
- 3 cups jasmine rice
directions
- 1. Mix together flour, salt and cayenne pepper in a plastic bag; add chicken, shaking to coat.
- 2. Wash and cut red potatoes into quarters. In a medium pot, boil 4 quarts of water and add potatoes.
- 3. In another medium pot cook 3 cups of rice per package directions.
- 4. Heat oil in a large skillet over medium-high heat.
- 5. Add chicken and cook until lightly browned; then add curry powder and toss to coat.
- 6. Remove chicken from pan.
- 7. Add onion, shallots and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, tomato paste, yogurt and potatoes.
- 8. Return chicken to pan and simmer covered for 8 minutes or until chicken and potatoes are cooked thoroughly and sauce has thickened.
- 9. Plate chicken curry over Jasmine rice.
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RECIPE SUBMITTED BY
Michael Kinsel
Kailua, Hawaii