Sometimes, in the winter, there’s nothing better than warm hug in a bowl. For me, that’s anything with potatoes.
I had most of the ingredients in my fridge already, I just needed to pick up onions since I had used up the bag that I had. Gotta love actually cooking with things on hand, and using them up before they go bad!
I love this because it’s pretty much a one pot recipe. Yes, I used 3, but that’s because I was also serving this with rice and broccoli. Those can’t be in the same pot (or at least I can’t have them in the same pot. Maybe one day.)
I unfortunately didn’t take a picture of the whole thing finished. Because I was just to hungry and it looked to darn good!
Curry Chicken Recipe:
4 Chicken Thighs
4 Chicken Drumsticks
Salt
Pepper
Vegetable Oil
2 Onions
4 Potatoes
2tbsp Curry Powder
Corn Starch *if needed
I cut up the potatoes and onions first, because I like to pre-boil the potatoes. This helps get rid of excess starch, and then it doesn’t take quite as long in the actual pan. Don’t let them get too soft though, otherwise they’ll disappear in the mix.
Preheat a pan on medium-high that is deep enough to hold all of your ingredients. Add some vegetable oil, and while you’re waiting for it to heat up remove the skin from your chicken. I used two different kinds of chicken because I like variety, but feel free to use whatever you have on hand. Once the pan is heated, throw your chicken in to brown.
Once it’s browned on the outsides, throw in your onions, potatoes, curry powder and add enough water to cover everything. Cover with a lid and let it bubble away (roughly 30 minutes, or until chicken is cooked through).
I always add a little bit of corn starch to thicken up the broth. This recipe is also so, so much better the longer it can sit and mingle on low. This actually would be a great one in a slow-cooker.
Rice and Broccoli:
Cook your rice as instructed on the package.
I chop up my broccoli into bite size pieces, flash boil, and serve with butter and pepper. Quick and easy!
