Recipe courtesy of Jessica Harris
Show: Cooking Live
Save Recipe Print
Total:
3 hr
Active:
2 hr 15 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Curried Chicken Wraps

Recipe courtesy of Ina Garten

Caribbean Chicken

Recipe courtesy of Guy Fieri

Thai Red Curry Mussels

Recipe courtesy of Bobby Flay

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Citrus Chicken

Recipe courtesy of Guy Fieri

Cajun Chicken Pasta

Recipe courtesy of Ree Drummond

Katie Lee's Chicken Pot Pie

Recipe courtesy of Katie Lee

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.