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Ingredients
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1 (3 pound) chicken, cut into pieces
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¼ cup vegetable oil
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2 onions, chopped
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8 cloves garlic, chopped
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¼ cup mild curry powder
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2 tablespoons hot curry powder
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1 teaspoon ground black pepper
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1 pinch salt to taste
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5 russet potatoes, peeled and cut into 1-inch pieces
Directions
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Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
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Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken.
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Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.
Nutrition Facts (per serving)
542 | Calories |
39g | Fat |
30g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 542 | |
% Daily Value * | |
Total Fat 39g | 50% |
Saturated Fat 10g | 51% |
Cholesterol 60mg | 20% |
Sodium 85mg | 4% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 5g | 18% |
Total Sugars 2g | |
Protein 18g | 37% |
Vitamin C 30mg | 33% |
Calcium 63mg | 5% |
Iron 4mg | 21% |
Potassium 801mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.