Recipe by sharon younan
"This is the best curry chicken you will ever have. It is also very good with a side of basmati rice! This recipe comes from my Assyrian grandma! Hope you enjoy it."
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1 (3 pound)
chicken, cut into pieces
mild curry powder
hot curry powder
ground black pepper
salt to taste
russet potatoes, peeled and cut into 1-inch pieces
This was a good curry. I followed the recipe exactly and I feel like it needed something more - maybe some vegetables besides onion.
I made this for the first time & we enjoyed it very much! I took the advice of another reviewer & added some green peppers, mushrooms & even 2 parsnips to the potatos. We didn't have the hot curry powder on hand, just the regular curry spice, so we added some oriental hot sauce in a pinch & it all worked out great. I'll make it again for sure.
This was a really good recipe!
Just made this, with the following changes:
I added more hot curry than the recipe calls for, and left out the mild curry, which I substituted for garam masala. (1/4 c.). I also added some turmeric and one finely chopped jalepeno pepper. I also added a little bit of fresh and finely chopped ginger. I did not add any more vegetables, and feel like this is a definite keeper for the fall and winter months, and will be great with rice or naan! I didn't make a side for this because of the starches in the potatoes, but it went over really well, and I am told, has a very authentic taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Curry and Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 353
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