We all know there are thousands of different curries out there which means there are even more chicken curries and variations of the recipe. This is one I grew up with and always looked forward to. It’s a simple recipe that is extremely easy, quick and makes for great leftovers. It’s messy (as you can see from the pictures) but it is so darn good!
Course
Main Course
Cuisine
Indian
Keyword
chicken, coconut milk, curry
Servings8
Ingredients
2-4-Chicken Breaststrimmed & skinless
8-10-Red Potatoesmedium siz(any potatoes will work- even sweet potatoes
1-Yellow Onion
5Tbsp- Cooking Oil
½- ¾C- Curry Powderdepending on level of spice(I use Madras Curry Powder for mild flavor)
2- 13oz.Cans Coconut Milk
Instructions
Cube Chicken Breasts into 1”x1” cubes. Marinate in ¼ C curry powder and ½ C coconut milk for 2 hrs.
Cube Potatoes into 1”x1” cubes (or as close to this as possible)
Slice Onion into ½” thick rounds then cut into quarters
Heat 2 Tbsp Oil in stock pot and sauté onions until translucent or starting to caramelize then remove
Heat 3 Tbsp Oil in stock pot on High and add Chicken. Cook until just browned
Add potatoes, rest of curry powder and rest of coconut milk.
Stir well and reduce heat to medium or medium low and let boil for 10-15 minutes or until potatoes have softened.