curry chicken and potatoes
(1 RATING)
Yummy and filling. Great with Naan bread and cabbage. Another fabulous chicken dish.
No Image
prep time
30 Min
cook time
1 Hr
method
---
yield
4-8 serving(s)
Ingredients
- - 6-8 chicken pieces
- 1 - tbsp. chicken base or boullion cube
- 1 small onion, halved & sliced
- 1 - green bell pepper, sliced
- 1 1/2 - tbsp. mild jamaican curry powder
- 2 large russet potatoes, thick sliced
- 1 1/2 cups boiling water
- - salt, pepper, garlic powder, cooking oil
- - cayenne pepper to taste
- 1/2 cup chick peas or garbanzo beans, drained, optional
- 1/4 cup golden raisins, optional for a touch of sweetness
How To Make curry chicken and potatoes
-
Step 1Heat the oven to 375. Boil the water. Chop the onions and the green bell pepper. Slice the potatoes and store the potatoes in cold water until needed.
-
Step 2Season chicken with salt, pepper, and garlic powder. Brown the chicken in cooking oil.
-
Step 3In the boiling water, dissolve the chicken base and mix in the curry powder and cayenne pepper.
-
Step 4Place the browned chicken in a large glass rectangular dish. Top the chicken with the onions and bell peppers. Pour the curry powder mixture over the chicken. Cover with aluminum foil and cook for 30 mins. Uncover and place the potatoes in between the chicken and (pour in the chick peas and/or raisins, optional) then cover & cook another 30-40 mins. until potatoes are cooked and curried.
-
Step 5Garnish with chopped parsley or chopped scallions. Serve with Naan bread, cabbage, and/or rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes