Curry chicken has a long history around the world. Every since curry spice and its flavor exploded around the world. Almost every culture has taken its own spin on the classic curry recipe. This recipe is based on the Indian style of curried chicken. Curry will have its own heat level but you can always reduce or increase the hot peppers to adjust the spice levels for your specific taste.
Ingredients:
- 1 1/2 teaspoons curry powder
- 1 teaspoon thyme, crushed
- 1 stalk scallion, chopped
- 1 Tablespoon hot pepper, chopped
- 1 teaspoon black pepper, ground
- 8 cloves garlic, crushed
- 1 Tablespoon ginger, grated
- 3/4 teaspoon salt
- 8 pieces chicken, skinless (breast and drumstick)
- 1 Tablespoon olive oil
- 1 cup water
- 1 medium white potato, diced
- 1 large onion, chopped
Directions:
1. Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, onion, and salt.
2. Sprinkle seasoning mixture on chicken.
3. Marinate for at least 2 hours in the refrigerator.
- Fresh, Never-Frozen Meals: A new menu of 30+ dietitian-designed options every week.
- Cooked to Perfection: Prepared by gourmet chefs and delivered fresh to you.
- Zero Prep, No Mess: Just heat and enjoy in minutes.
4. Heat oil in a skillet over medium flame. Add chicken and sauté.
5. Add water and allow the chicken to cook over medium flame for 30 minutes.
6. Add diced potatoes and cook for an additional 30 minutes.
7. Add onions and cook for 15 minutes more or until meat is tender.
Yield: 6 servings
Serving size: 1/2 breast or 2 small drumsticks
- Fresh, Never-Frozen Meals: A new menu of 30+ dietitian-designed options every week.
- Cooked to Perfection: Prepared by gourmet chefs and delivered fresh to you.
- Zero Prep, No Mess: Just heat and enjoy in minutes.
Each serving provides:
Calories: 213
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 81 mg
Sodium: 363 mg
Total fiber: 1 g
Protein: 28 g
Carbohydrates: 10 g
Potassium: 384 mg