Chicken And Potato Curry
This Chicken and Potato Curry recipe is a popular dish in Sierra Leone cuisine, known for its rich flavors and aromatic spices.
Ingredients
- 2 lbs chicken, cut into pieces
- 4 potatoes, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tomatoes, chopped
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the curry powder, turmeric, cumin, and paprika, coating the chicken evenly with the spices.
- Add the tomatoes, potatoes, and chicken broth. Bring to a simmer and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Pour in the coconut milk and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve the Chicken and Potato Curry hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Grater Measuring spoons Measuring cups Spatula
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice or crusty bread.
Tips & tricks
Tips: Adjust the level of spiciness by adding more or less curry powder and paprika according to your preference.
Cost
$15