Recipe by JESSIFIVE
"This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice."
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black mustard seed
2 (4 ounce)
chicken thighs, cut into bite size pieces
roma (plum) tomatoes, diced
Swiss chard, chopped
1 (8 ounce) container
I made this last night for dinner, it was good my kids like it which is always plus for me, Although I would reccommend to add potatoes when chicken is half cooked, cause by the time chicken get tender potatoes were mushed, I will make it again.
Recipe was definitely okay, but not especially flavoursome. Next time I would add one or two diced onions at the beginning and fry until translucent, then add the chicken. I hope that would add more flavour and I would then reduce the amount of yogurt slightly.
Excellent. Double the spices and get a truly authentic taste.
Pretty solid recipe. The chicken and potatoes definitely soaked up all the spices and they tasted great. The sauce could have been thicker and more flavorful but overall a simple and tasty recipe.
Wonderful recipe, the entire family loved it. Only change made was just some extra of the listed spices.
This was very good. The spices and herbs really made this recipe. It was a meal in itself. I used two packages of frozen spinach--defrosted in the microwave and squeezed out the juices.
Very delicious, will serve it again
will for sure double the spices next time. my potatoes came out fine (all purpose white potato), not mushy. good!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Chicken and Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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