Mum’s Chicken & Potato Curry
My mum's chicken potato curry recipe is a favorite with all of our family and friends. Easy to make and insanely delicious!
Servings: 6 Servings
Calories: 432kcal
Ingredients
- 2 teaspoons canola oil
- 2 Gala apples cut into ¼-inch dice
- 3 green onions sliced
- 2 tablespoons minced fresh ginger
- 2 garlic cloves minced
- 1 10 ounce jar mild curry paste (I use Patak's)
- 8 boneless skinless chicken thighs
- ½ cup water
- 1 14 ounce can light coconut milk 14 oz. light coconut milk
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 teaspoons water
- ½ teaspoon cayenne pepper optional
- ½ teaspoon kosher salt
- 8 small red-skinned potatoes cut into ½-inch dice
Instructions
- Heat canola oil in a large saucepan set over medium heat. Add apples, green onions and ginger and cook, stirring frequently, until apple begins to soften, 8 to 10 minutes.
- Add garlic and saute for 30 seconds.
- Turn heat to medium-low and add Patak's curry paste and cook, stirring frequently, about 5 minutes.
- Turn heat back to medium and add chicken thighs and ½ cup water. Cook, turning chicken frequently, for 10 minutes.
- Add coconut milk and turn chicken to coat.
- In a small bowl, stir together cumin, coriander and 4 teaspoons water to make a paste. Stir into the curry. Add cayenne pepper, if desired. Season with salt.
- Add potatoes, cover pot with lid ajar, turn heat to low to medium-low and simmer for 1 to 2 hours, or until chicken is cooked through and the gravy thickens.
- Serve with basmati rice, naan, raita, mango chutney and diced cucumbers, tomatoes and bananas.
Nutrition
Serving: 1Serving (⅙ of Recipe) | Calories: 432kcal | Carbohydrates: 55g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 384mg | Potassium: 1773mg | Fiber: 7g | Sugar: 10g | Vitamin A: 255IU | Vitamin C: 28.8mg | Calcium: 63mg | Iron: 4mg