This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chicken, Carrot, And Potato Curry
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- #70310
This authentic Indian dish is a rustic one-pot meal flavored with an array of aromatics. It's a perfect combination of moist, scrumptious chicken, rich gravy, flavorful vegetables, and potatoes which melt in your mouth.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
2 tablespoons peanut or vegetable oil
6 skinless, boneless chicken thighs, cut in 1 1/2 inch pieces
1 onion, roughly chopped
6 large carrots, cut in 2-inch lengths
2 medium baking potatoes, peeled and cut in eighths
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1 can (13.5 ounce size) unsweetened coconut milk
salt
cayenne pepper
hot cooked rice
chopped fresh cilantro for garnish
directions
In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning frequently, until browned all over, about 5 minutes. With a slotted spoon, remove chicken and set aside.
Add onion, carrots, potatoes, garlic and ginger, and saute just until vegetables begin to brown, about 3 minutes. Add curry powder and cook 1 minute longer.
Return chicken to pan and add coconut milk. Bring to a boil, reduce heat to a simmer, and cook uncovered, stirring occasionally, for about 15 minutes or until vegetables are tender.
Season with salt and cayenne to taste. Serve over rice and sprinkle with cilantro.
cook's notes
For a truly authentic curry, substitute your curry powder with a mixture of garam masala, star anise, dried bay leaves, and a cinnamon stick.
added by
kitchenwench
recipe tips
Brown the chicken well for the best flavor.
Cut the vegetables into equal sizes so they cook evenly.
Adjust the amount of curry powder to taste.
Serve with basmati rice for a traditional dish.
Try different types of curry powders or spices for variety.
common recipe questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they will cook faster and be less moist than thighs.
What can I substitute for peanut oil?
Any neutral-flavored oil like canola or sunflower oil can be used.
Can I make this curry spicier?
Increase the amount of cayenne pepper or add fresh or dried chilies for more heat.
Is it necessary to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skin on for a more rustic texture.
Can I use light coconut milk instead of full-fat?
Yes, but the curry will be less rich and creamy.
How can I thicken the curry if it's too thin?
Simmer the curry for a longer time or mix a little cornstarch with water and add it to the curry.
What can I use instead of canned coconut milk?
You can use a dairy alternative like cream or yogurt.
How do I store leftover curry?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the microwave.
Can I freeze this curry?
Yes, it freezes well. Thaw in the refrigerator overnight and reheat before serving.
nutrition data
510 calories, 35 grams fat, 36 grams carbohydrates, 17 grams protein per serving. This recipe is low in sodium.
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reviews & comments
November 7, 2013
I used light coconut milk and chicken breasts to cut the calories down a little. Lovely flavor!
January 10, 2013
So easy and super delicious! LOVE LOVE LOVED this!
April 28, 2011
Very quick and easy and tasty. Next time I make it I'm going to add more cayenne pepper to give it a bit more kick!