This one-pot chicken and potato curry is the ultimate comfort food.
I always have some curry powder in my kitchen when I crave Indian-like flavour. I usually mix it with crème fraîche (or double cream) for a chicken or pasta recipe and sometimes I add some into a tomato sauce to spice it up or to mayonnaise because they go really well together. This time though, inspired by a mix of French and American recipes online, I added curry to potatoes cooking water and obtained a creamy and very flavourful result!
Positive: Only one pot to wash! Flavourful and creamy.
Negative: 10 minutes to prepare but about 30 minutes to cook (though you don’t have to watch the potatoes for 15′). A bit heavy as well, you might want to eat a small portion with salad on the side.
Ingredients for 2-3:
- 1 large chicken breasts (or 2 small)
- 2 onions
- 600 g potatoes
In your pantry:
- 1 tablespoon curry powder
- olive oil
- 50 cl water
Peel, wash and cut potatoes into small cubes and set aside.
Peel and slice onions. Cut chicken breasts at its diagonal, into strips then cut each strip in 2 or 3 pieces.
In a large and deep pan, heat some olive oil and cook onions for 2 minutes on high heat.
Add chicken strips and cook for 10 minutes, stirring from time to time so the chicken cook on each side.
When chicken strips are cooked and tender, transfer chicken and onions to a plate.
In the same pan, on high heat, add potato dice.
Next, cover the potatoes with 50 cl of boiling water (adjust if you use more or less potatoes). Add 1 tablespoon of curry powder, stir and leave to cook on medium high heat for 15 minutes.
Once potatoes are cooked and the curry sauce reduced (if too dry, add some extra water) combine with chicken and onions. Season with salt.
My advice: You can add some veggies like carrots, green peas or green beans while the potatoes are cooking, but remember to add some more water.