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Chicken Curry and Potatoes

Chicken Curry and Potatoes

Preparation:       30 minutes
Cooking Time:    50 minutes
Serves:               10

INGREDIENTS
Halal Chicken thighs, 4lb, yield ~3lb meat
Potatoes (yellow), 8, about 3lb, washed and peeled
Indian Curry Paste, 1.5 cup
Chicken stock, 6 cups
Plain yogurt, 1/2 cup
Vegetable oil, 5 tbsp   Salt, to taste
Chopped cilantro, 1/2 cup

DIRECTIONS
A. Separate the meat from the bones, remove the skin, trim off any excess fat and cut into bite size pieces; cut potatoes into bite size pieces;

B. Place half of the potatoes in a medium saucepan, add 2 cups of chicken stock, bring to boil, turn to medium heat to cook for 15 minutes; Use a hand-held immersion blender, purée the soup;

C. Heat 2 table spoon of the oil in a pan, sauté another half of potatoes for 12~15 minutes, stir occasionally until lightly browned, set aside;  

D. Heat 3 table spoon of the oil in a pan over medium heat, add the chicken, brown on both sides for 7-8 minutes;

E. Add curry paste, mix well with chicken until chicken are evenly coated with the paste;

F. Add potatoes and 4 cups of chicken stock, bring to boil; reduce the heat to medium and cook for 15minutes, stir occasionally;

G. Add potato puree and plain yogurt, mix well, cook for 5 minutes over medium low heat, add salt to taste; Serve chicken curry on rice, garnish with lemon and chopped cilantro.
Chicken Curry and Potatoes

TIPS
Chicken stock: use the leftover bones from chicken, add cold water and ginger; bring to boil and immediately reduce heat to low, simmer at least 3 hours. Occasionally skim off the foam that comes to the surface.


Chicken Curry and Potatoes