Dinner
Easy Curried Chicken with Potatoes
Looking for an easy weeknight meal that is warm, satisfying, and full of flavour? Look no further! This hearty chicken and potato dish will have you craving curry all week long.
Updated
Ingredients
- 1/4 cup white wine vinegar (60 mL)
- 3 garlic cloves, minced
- 2 Tbsp chopped fresh ginger (30 mL)
- 1 Tbsp curry powder (15 mL)
- 1 tsp ground cumin (5 mL)
- 1/2 tsp ground cardamom (2 mL)
- 1/4 tsp ground cloves (1 mL)
- 1/4 tsp red pepper flakes (1 mL)
- 2 tsp mustard seeds (10 mL)
- 1 tsp ground coriander (5 mL)
- 2 lbs chicken pieces (1 kg)
- 1/4 cup canola oil (60 mL)
- 2 large onions, chopped
- 1-(28 oz) can diced tomatoes (796 mL)
- 1 cinnamon stick
- 12 baby yellow potatoes
- 1/4 cup chopped cilantro (60 mL)
Directions
- Combine first 10 ingredients in food processor or blender. Blend until smooth. Place mixture in large bowl. Add chicken and 2 Tbsp (30 mL) canola oil and toss to coat chicken well. Set aside.
- Heat remaining 2 Tbsp (30 mL) canola oil in large saucepan over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add chicken pieces and cook until lightly browned, turning pieces once, about 5 – 7 minutes.
- Add tomatoes, cinnamon stick, salt and pepper and potatoes. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 – 30 minutes. Remove cinnamon stick before serving. Top with fresh cilantro.
Nutritional Analysis
| Calories | 337 |
|---|---|
| Total Fat | 12.9 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 119 mg |
| Sodium | 253 mg |
| Carbohydrates | 13.8 g |
| Fiber | 2.8 g |
| Sugar | 4.6 g |
| Protein | 38.5 g |
| Potassium | 824 mg |
