Spicy Chicken Curry
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 477
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 31
- Cholesterol
- 113
- Sodium
- 700
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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.