I like spooning this dish over basmati rice or orzo.
Heat the oil in a wok or large skillet over medium-high heat. Add onion and stir fry until translucent, about 5 minutes. Add tomatoes, curry, soy sauce, ginger, garlic, turmeric and chili powder and stir 4 minutes.
Stir in the potatoes, broth and wine, cover, and simmer 10 minutes.
Add chicken, cover and cook until potatoes are tender and chicken is cooked, about 10 minutes.
Season with salt and pepper and serve.
By Deeli from Richland, WA
This page contains the following solutions.
In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion and chutney. In a small bowl, combine the cornstarch, curry powder and water until smooth; stir into chicken mixture.
Mix all ingredients together. Cook together in covered pot over low heat for 30 minutes or until chicken is tender. If additional liquid is desired, add a little water or yogurt.
Delicious marinated chicken for curry lovers. Remove the skin to reduce the amount of saturated fat.
This is one of the best meals I ever made! The combination of the coconut milk and the tomatoes made a wonderful sauce. Instead of spinach, I used Swiss chard from my garden.
My mother got this recipe from a TV show. The skin turns a golden mahogany color and it tastes delicious. Easy to make and flexible. You can make a little or a lot.
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Curry powder is used to transform basic ingredients into a flavorful and nutritious one pot meal. This page contains a recipe for chicken, carrot and potato curry.
A mild curry flavors this simple weeknight meal. This page contains a recipe for curry chicken and cabbage.
