Photo: Spicy Chicken Curry Recipe
Ingredients
- 1 medium onion, chopped
- 6 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 tablespoon garam masala
- 1/2 teaspoon ground cumin
- 2 to 4 cloves
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/14 cup water
- 1 chicken, cut into 8 pieces
- 4 medium potatoes, peeled and diced
- Kosher salt
- Steamed white rice, for serving
Directions
In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.
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By rickmerr_6272468
Dania, FL
on May 08, 2013
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Here's a couple of pointers for green-horn cooks like myself. Make sure your pot is large enough to be able to stir everything once it's simmering. My pot was too small to stir and I ended up burning the paste on the bottom (and losing a lot of flavor. I didn't have garam masala and used chinese five spice instead which I think was a mistake because it was too strong. However even with these 'errors' the dish was still flavorful and well received.
By lslinder
on January 27, 2013
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I absolutely love this recipe! The only thing I changed was that I used chicken broth instead of the water. I also used only thighs. Also, when my mom made this when I was younger, we always had chopped onion, celery, and tomato as a garnish on top. Cannot get enough of this recipe!
By CrownofVirtueWa...
on September 19, 2012
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The potatoes melted in my mouth. The chicken was so tender that I was able to cut it with my fork and the flavor was amazing. It was warm with the spice, yet mild enough for my children to handle. My husband asked for more, so I will definitely make this again.
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