Chicken Curry and Potatoes

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READY IN: 35mins
Recipe by Michael Kinsel

Simple and very yummy. A curry that is not too spicy, not too mild that the whole family will eat. Made with delicious Chicken and Potatoes. Recipe passed down from a friend.

Ingredients Nutrition


  1. 1. Mix together flour, salt and cayenne pepper in a plastic bag; add chicken, shaking to coat.
  2. 2. Wash and cut red potatoes into quarters. In a medium pot, boil 4 quarts of water and add potatoes.
  3. 3. In another medium pot cook 3 cups of rice per package directions.
  4. 4. Heat oil in a large skillet over medium-high heat.
  5. 5. Add chicken and cook until lightly browned; then add curry powder and toss to coat.
  6. 6. Remove chicken from pan.
  7. 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. 8. Return chicken to pan and simmer covered for 8 minutes or until chicken and potatoes are cooked thoroughly and sauce has thickened.
  9. 9. Plate chicken curry over Jasmine rice.

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