Curried chicken and potatoes

January 26, 2009

Cold weather has truly set in here in North Carolina, so we’ve been hungering for dishes that will warm our insides. One of our favorites is Jerry’s version of curried chicken and potatoes. This one-pot meal is sure to leave you with a warm belly, and its mix of red pepper flakes and curry powder will add some heat to your palate as well.

Curried chicken and potatoes

½ tablespoon olive oil

1 tablespoon paprika

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

3 split chicken breasts, skin removed

1 medium onion, diced (approximately 1 ½ cups)

4 to 5 cloves garlic, minced

½ teaspoon red pepper flakes

1 ½ tablespoons red curry powder

4 cups potatoes, cut into 2-inch cubes

Chicken stock

8 teaspoons cold water

8 teaspoons cornstarch

Hot, cooked white rice

Heat olive oil in a Dutch oven over medium-high heat.

Combine paprika, salt, pepper and cumin in a small bowl. Spread spice mixture evenly on all sides of the chicken. Brown chicken in olive oil, approximately 3 to 4 minutes per side. Remove chicken from Dutch oven and set aside.

Add onion, garlic, red pepper flakes and curry powder to the Dutch oven, and saute until the onion begins to soften, approximately 5 minutes. Add potatoes, then place chicken on top of the potatoes. Add chicken stock until the chicken is almost covered. Bring mixture to a boil. Cover and reduce heat to medium-low. Simmer for 30 minutes. Remove chicken and cut meat into bite-sized pieces. Add cornstarch to the water and whisk until well combined, then add cornstarch mixture to the Dutch oven. Stir until thickened. Return chicken to the Dutch oven and stir to combine.

Serve over hot, cooked rice.

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