Recipe - Potato Chicken Curry

What do you do when someone tells you that dinner needs to contain a lot of white onions and potatoes? Curry! Duc had a surplus so I had to get cracking on making a fairly simple dinner considering the few ingredients on hand (note the lack of fresh greens). I brought over my collection of spices and got working on the ingredients he had kindly prepared while I was at work. It helps to have all the onions and potatoes diced and the chicken chunked ahead of time! This recipe was very potato heavy but you can easily add more chicken if so desired. I tried to assign actual amounts to each ingredient but to be honest, I played a lot of this by mouth; as in, I adjusted based on how I enjoyed the taste.

Step 1: Ingredients (serving size: 4-6 dinner portions)
  • olive oil
  • 1/3 cup curry powder
  • 1/2 cup tomato sauce
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tbsp chili powder
  • 2 cups chicken broth
  • 2 boneless chicken breasts, in 1-inch chunks
  • 3 medium white onions, diced & divided
  • 8 small potatoes, peeled & diced

Step 2: Preparing the ingredients
After you have cut up your chicken breasts into 1-inch pieces, add in the onion powder, garlic salt, and paprika. Mix thoroughly and place in the refrigerator with plastic wrap on top of the bowl. Dice the potatoes and onions appropriately, making sure to keep 1 onion's yield separate from the rest. To save on cooking time, you may also microwave the potatoes for a few minutes; I think I did it for 4 minutes.

Step 3: Cooking the ingredients

In a large pot on medium heat, heat up some olive oil before adding in two of your diced onions (keep that third on reserve). Stir until just before the onions turn translucent. Add in the potato chunks. Next, add in curry powder and chili powder. In a separate skillet on high, cook your chicken chunks until just before done. This is because it will be additionally cooked when added to the curry.

Step 4: Mixing the ingredients
To keep your chicken from turning too soggy and lose its flavor, it will be one of the later ingredients you add. Into the pot of onions and potatoes, add your chicken broth and tomato sauce. Bring to a boil. Stir and lower heat. Cover top and leave it unstirred for 5-10 minutes. Add remaining onions, stir, and cover again. After another 5-10 minutes, mix in the chicken.

Step 5: Finishing
Let the curry simmer uncovered on low until thickness is to the consistency as desired. If needed, add more chili powder for heat or more curry powder. Serve with a grain - we opted to go with quinoa which was cooked with chicken broth.

Photography provided by a happily fed Duc Duong.