Chicken Curry and Potatoes
Recipe from Sharon Younan
The author says "This is the best chicken and potato curry you will ever have. It is also very good with a side of basmati rice. This recipe comes from my Assyrian grandma. I hope you enjoy it."
Yields:
about 8 servings
Time Required:
- 20 mins. prep. time
- 50 mins. cooking time
- 70 mins. total time
Ingredients:
- 1 chicken, 3 lb. (1.4 kg), cut into pieces
- ¼ cup1 (60 mL) vegetable oil
- 2 onions, chopped
- 8 cloves garlic, chopped2
- ¼ cup (30 g) mild curry powder3
- 2 Tbsp. (13 g) hot curry powder4
- 1 tsp. (2.3 g) black pepper, ground5
- 1 pinch salt, to taste
- 5 russet6 potatoes, peeled and cut into 1" (2.5 mm) pieces
Preparation:
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 centre, about 20 mins.
Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 mins. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 mins., then transfer mixture to pan with chicken.
Remove and reserve fluid, most of which can be kept for other uses as chicken broth, adding back some (maybe 1 cup = 230 mL) in the next step.7
Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 mins.
Cook's Notes:
Equipment needed: Chef's knife, large saucepan, large skillet, spatula, spice grinder.
1 Cups, tablespoons, teaspoons, and fl. oz. are as defined in US Customary Units, not to be confused with differing British imperial, "legal", "coffee", Commonwealth of Nations, Canadian, Latin American, Japanese, Russian, or Dutch definitions — further proof that everyone needs the metric system.
2 Minced, never crushed. Put that garlic press away. Crushing these vegetables breaks all of the constituent cellulose-rich cells' walls and has unfortunate consequences to the food's tastes, particularly in the case of garlic, the crushed paste of which easily becomes bitter, lacking flavour nuance, and sometimes picking up a metallic aftertaste.
So, think of this as your motivation to get a nice, really sharp 8" chef's knife for mincing (producing 1⁄16" cuts), and a good cutting board.
3 We buy ours pre-ground/mixed from Penzey's, though there are also good recipes if you prefer to DIY and have a super-fresh supply.
4 Penzey's has you covered, if you like. And, if you wish to tone down this dish, up the mild curry powder to 43 g, and omit the hot stuff.
5 Your cooking will be improved by acquiring a spice grinder, and thereafter buying/storing only whole spices, grinding only as/when needed. Ground spices go flavourless quickly, even in tightly sealed jars.
6 I suspect any potato variety will do fine, for a pan-simmered dish.
7 I've added this paragraph, because the original author said nothing about what to do with the fluid, and numerous commenters said the dish came out "soupy". I infer she forgot this step.
Taken from: https://www.allrecipes.com/recipe/222179/chicken-curry-and-potatoes/, as Sharon Younan's recipe. Thank you!
Collected and re-published at http://linuxmafia.com/~rick/recipes/chicken-curry-and-potatoes.html by Rick Moen <rick@linuxmafia.com> on July 29, 2026. Individual recipes are free from copyright. Share and enjoy!
(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2026 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. The image file (photograph) was taken on July 29, 2026, also by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)