Preparation 30 minutes
Cooking time 90 minutes
Servings4
Mild Curry Chicken and Yellow Potatoes
A comforting chicken meal that the entire family will enjoy.
List of ingredients
- 12 chicken thighs, skinless
- Canola oil
- 1 clove, whole
- 10 ml (2 teaspoons) curry powder
- 10 ml (2 teaspoons) mild paprika
- 5 ml (1 teaspoon) fresh ginger, chopped
- 2 large onions diced roughly
- 750 ml (3 cups) chicken stock
- Salt and ground black pepper to taste
- 1 large carrot cut in strips
- 24 French green beans cut in half
- 500 ml (2 cup) diced potatoes, diced into 2 cm pieces
- 1 large red bell pepper diced roughly
- 45 ml (3 tablespoons) fresh cilantro, chopped
Preparation
- Heat 45ml (3 tablespoons) of oil in a heavy-bottom stewpot over medium heat. Add the clove, curry powder, paprika and ginger. Wait 30 seconds.
- Add the diced red onion. Cover and cook for 20 minutes, stirring regularly. The onion must be well cooked.
- In the meantime, heat 45 ml (3 tablespoons) of oil in a large frying pan, over medium-high heat. Add half the chicken thighs. Brown on all sides and set aside. Do the same with the rest of the chicken and set aside.
- Add the chicken stock to the stewpot and bring to a boil. Add the carrots and let it simmer for 5 minutes. Add the chicken thighs, the green beans, the potatoes and bell pepper.
- Once the stew starts to boil again, cover and place in the oven for 1 hour.
- Remove from the oven. Add the cilantro and stir. Let stand for 10 minutes, uncovered on the stove before serving.
Tip
from the chef
- Use seasonal vegetables, not only are they fresher, they are also more affordable.