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Chicken Curry and Potatoes

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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Ingredients

1 h servings 542 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 39.3 g
  • 60%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
  2. Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
  3. Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

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Reviews

Read all reviews 14
  1. 16 Ratings

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Most helpful positive review

This was a good curry. I followed the recipe exactly and I feel like it needed something more - maybe some vegetables besides onion.

Most helpful critical review

No--I was not too impressed with this recipe because it seemed to not have enough spices in it. I added Tumeric and ginger and more hot curry and some cayenne. Also, salt measurement is unclea...

Most helpful
Most positive
Least positive
Newest

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 cur...

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 turm...

This is a great recipe! And I'm so grateful I found it and was able to build off it to suit my personal taste! I did use a few suggestions from other reviewers. Like adding fresh minced ginger a...

No--I was not too impressed with this recipe because it seemed to not have enough spices in it. I added Tumeric and ginger and more hot curry and some cayenne. Also, salt measurement is unclea...

I made just a change or two, I added coconut milk and not as much water, and carrots. It was delicious!

This was a perfect curry! Only change was I scaled it down to 2 servings. Was easy to make but was so flavorful used normal curry powder and vindaloo curry powder for the hot one. Served over ri...

I used curry my friend brought me from India and added Tumeric and dried chili peppers. It is so authentic ! Loving this simple recipe!