Chicken Curry with Potatoes and Red Peppers
Servings: 4
Ingredients
- 1 1/2 pounds boneless, skinless chicken--thighs or breasts, cut into 1-inch pieces
- 2-3 tablespoons ghee or cooking oil of choice
- 2 teaspoons salt, divided
- 1 pound potatoes, peeled and cut into 1- inch cubes
- 1 large onion, medium dice
- 4 cloves garlic, minced
- 1 jalapeño, seeded and chopped fine
- 2- inch piece of fresh ginger, peeled and finely grated
- 1-2 tablespoons garam masala
- 1-2 teaspoons cardamom
- 1 teaspoon cumin
- 1/2-1 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 lime, zested and juiced (reserve both zest and juice)
- 1 can (15 ounces) diced tomatoes, drained
- 1 can (14 ounces) coconut milk
- 2 - 3 teaspoons packed brown sugar
- 1 cup chicken stock
- 2 tablespoons chopped cilantro, plus more for garnish
Instructions
- Sprinkle chicken cubes with 1 teaspoon salt. Set aside.
- Heat a large, deep skillet. Add ghee or cooking oil to the skillet. Add chicken cubes and stir fry for 1-2 minutes.
- Add the potatoes, onions, garlic, jalapeños, ginger, garam masala, cardamom, cumin, turmeric, and red pepper flakes. Stir-fry for about 2 minutes.
- Add lime zest, lime juice, tomatoes, coconut milk, brown sugar, chicken stock, and the remaining 1 teaspoon of salt. Stir well. Bring to a simmer over medium heat. Cover and lower heat to low, or just enough to keep the curry at a simmer. Cook for 20 minutes, stirring gently as needed.
- Remove cover, raise heat to medium, and continue to cook until broth has thickened to desired consistency. If too thick, add a little chicken stock; if too thin cook a little longer, stirring as needed. Just before serving, stir in chopped cilantro. Garnish with more cilantro as desired.
- Serving suggestion: Serve either along side or over Basmati rice.
Notes
Spices: Start with the lesser amount of the listed spices. Taste, adjusting spices as needed.