chicken curry

February 7, 2012

makes 2-4 servings       prep time: 10 minutes       cook time: 25 minutes        total time: 35 minutes

1 lb chicken breasts, boneless, skinless, cut into chunks about 1.5 inches
2 potatoes, peeled, chopped into chunks
1 onion, peeled and chopped
3 carrots, peeled and chopped
2 T oil
2 T curry paste (traditional Indian yellow curry paste is best)
1 c chicken broth
1 tsp sugar
1/2 tsp salt or to taste
freshly ground black pepper to taste
ground coriander, optional


  1. heat a wok or deep-sided frying pan over medium-high heat.
  2. add 2 tablespoons oil to the heated wok. when the oil is hot, add the onion.
  3. stir-fry until the onion is softened and translucent.
  4. add the chicken and stir for about 5 minutes until chicken is browned.
  5. add the curry paste so chicken and onions are coated.
  6. add the carrots and potatoes. stir for a minute and add the chicken broth, sugar, salt, and pepper.
  7. cover and simmer over low heat for about 30 minutes, making sure the potatoes are cooked.
  8. taste the curried chicken and adjust the seasoning if desired. sprinkle the ground coriander over the top.


i actually stumbled on this recipe because i had these 2 potatoes sitting in the cupboard for ages and wanted to use them, so i typed something like “2 potatoes chicken recipe” into google and this was one of the recipes that i had all the ingredients to. plus when is a person ever not in the mood for curry ?! exactly !

this ended up being a little saltier than i like, but i think i was a bit generous with the salt because i kept tasting it while the aromatic stew was cooking and it just didn’t taste salty enough. i think the salt slowly settled in… so next time, i’ll stick to the amount the recipe calls for.

very delicious, very aromatic, excellent and very easy recipe !

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