Classic Curry Chicken With Potatoes

Name: Classic Curry Chicken With Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Thai,British,American,Fusion
Ingredients: 1 pound chicken breast, or thighs, chopped into small chunks, or whole chicken pieces; 2 to 3 potatoes, chopped into chunks; 1 to 2 medium tomatoes, chopped into chunks, optional; 1/4 cup fresh coriander, for garnish; 2 tablespoons Thai curry powder, Madras curry powder, or regular curry powder; 1 bay leaf; 1 stick cinnamon, optional; 1/2 to 1 teaspoon chile flakes, or cayenne pepper, to taste; 2 shallots, diced, or 1/2 cup diced purple onion; 4 to 5 cloves garlic, minced; 1 thumb-size piece galangal, or ginger, grated; 1/2 cup chicken stock, or broth; 1 1/2 tablespoons ketchup, or sweet tomato puree; 1 can thick coconut milk; 2 to 3 tablespoons fish sauce; 1/2 teaspoon sugar, optional; 2 to 3 tablespoons vegetable oil, for stir-frying; 1 to 2 whole makrut lime leaves, or 1 bay leaf

A classic Thai chicken curry with tender chicken and potatoes offers a simple, flavorful meal.

⭐ 3.8 (43 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 4 servings

Category Tags:

Dinner Lunch Entree

Cuisine Tags:

Thai British American Fusion

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Ingredients

1 pound chicken breast, or thighs, chopped into small chunks, or whole chicken pieces
2 to 3 potatoes, chopped into chunks
1 to 2 medium tomatoes, chopped into chunks, optional
1/4 cup fresh coriander, for garnish
2 tablespoons Thai curry powder, Madras curry powder, or regular curry powder
1 bay leaf
1 stick cinnamon, optional
1/2 to 1 teaspoon chile flakes, or cayenne pepper, to taste
2 shallots, diced, or 1/2 cup diced purple onion
4 to 5 cloves garlic, minced
1 thumb-size piece galangal, or ginger, grated
1/2 cup chicken stock, or broth
1 1/2 tablespoons ketchup, or sweet tomato puree
1 can thick coconut milk
2 to 3 tablespoons fish sauce
1/2 teaspoon sugar, optional
2 to 3 tablespoons vegetable oil, for stir-frying
1 to 2 whole makrut lime leaves, or 1 bay leaf

Instructions

Preheat the oven to 350 F if using the oven method.
Heat a wok or large pan over medium-high heat. Dry fry curry powder, bay leaf, cinnamon (optional), and chili/cayenne for 1-2 minutes until fragrant.
Add 2 tablespoons oil, shallots, garlic, galangal or ginger, and a few tablespoons of chicken stock; stir-fry for 1 minute.
Add chicken and potatoes, then stir-fry for 1 minute to coat with spices.
Stir in remaining chicken stock, ketchup/tomato puree, coconut milk, fish sauce, sugar, and lime leaves or bay leaf.
Bring to a boil, then cover and simmer for 30 minutes, or transfer to a covered casserole and bake for 1 hour. Add tomatoes during the last 10-15 minutes of cooking.
Taste the curry and adjust seasoning with additional fish sauce for saltiness, cayenne/chili for spice (or coconut milk/yogurt if too spicy), or sugar if too sour.
Garnish with fresh coriander and serve with Thai jasmine rice.

Nutritional Info (per serving)

Calories: 696 kcal

Carbohydrate: 51 g

Cholesterol: 97 mg

Fiber: 7 g

Protein: 45 g

Saturated Fat: 22 g

Sodium: 1278 mg

Sugar: 7 g

Fat: 37 g

Unsaturated Fat: 0 g