My Chicken Curry is one of my old recipes that I’ve had jotted down on a small piece of paper in my recipe book for years. Hope you enjoy it!
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- 1 1/2 pounds boneless skinless chicken breast or bone in chicken breast (any type of chicken will work)
- 2 medium sized potatoes chopped (one chopped into 1/2 inch cubes and the other 2 inch cubes)
- 1 medium sized sweet potato chopped into 2 inch cubes
- 1 medium onion chopped
- 4 tablespoons olive oil
- 2 teaspoons ground fresh ginger
- 2 tablespoons curry
- 2 teaspoons cumin
- 1/4 teaspoon cayenne (optional)
- salt & pepper to taste
- 1 carton of chicken or veggie broth
- 1 can chickpeas drained
- 2 peeled hardboiled eggs (optional)
- 2 tablespoons chopped cilantro for garnish
- Heat your dutch oven pan to medium high heat and add 2 tablespoons of olive oil.
- Before adding your chicken to the pan sprinkle with salt, pepper, 1 tbsp curry, and 1 tsp cumin.
- Place your chicken in the dutch oven and evenly brown. Once it’s done remove the chicken and set it aside.
- To the same pan, add your remaining oil and sauté your potatoes and onion and add the remaining 1 tbsp curry, 1 tsp cumin, fresh ginger, cayenne, salt, and pepper.
- Once the vegetables are done sautéing add your chicken back to the pan.
- Pour your veggie or chicken stock into the pan, enough to cover the chicken and vegetables.
- Bring the curry to a simmer and cover for about 30 mins.
- After 30 mins add your chickpeas and hard boiled egg. Remove some of the small potato cubes and chickpeas mash them to create a paste. Then put the mashed potato and chickpeas back into the pan. This helps thicken the curry. Continue to cook for an additional 20 mins. If your curry is too watery continue to mash some of the potatoes and chickpeas to thicken the base.
- Serve with white rice, chopped cilantro garnish, and Lavash Chips.