Recipe courtesy of Jessica Harris
Show: Cooking Live
Save Recipe Print
Total:
3 hr
Prep:
2 hr 15 min
Cook:
45 min
Yield:
4 servings

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ina Garten

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Spicy Red Curry Chicken and Rice

Recipe courtesy of Robert Irvine

Curried Chicken

Recipe courtesy of Elizabeth Beckles

Chicken Curry

Recipe courtesy of Food Network Kitchen

Curry Chicken

Recipe courtesy of Oh Mai

Chicken Curry

Recipe courtesy of Palak Patel

Browse Reviews By Keyword

          Latest Stories