By Kleiah Wallace
Peel and dice the potatoes into small cubes (about 1 inch).
Cut the chicken into bite-sized pieces and season with salt and black pepper.
Finely chop the onion, garlic, and ginger.
In a large pot or Dutch oven, heat 2 tablespoons of cooking oil over medium heat.
Add the chopped onion, garlic, and ginger to the pot and sauté for about 5-7 minutes until the onion is translucent and fragrant.
Add the chicken pieces to the pot and cook for 5-7 minutes until lightly browned on all sides.
Stir in the curry powder and mix well to coat the chicken evenly.
Add the diced potatoes and water to the pot, stirring to combine.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot over rice or with bread, garnished with fresh cilantro if desired.
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By Kleiah Wallace
This recipe is ready in 45 minutes and features Chicken, boneless, Potato, Onion and other delicious ingredients. Contains 400 calories total.
Peel and dice the potatoes into small cubes (about 1 inch).
Cut the chicken into bite-sized pieces and season with salt and black pepper.
Finely chop the onion, garlic, and ginger.
In a large pot or Dutch oven, heat 2 tablespoons of cooking oil over medium heat.
Add the chopped onion, garlic, and ginger to the pot and sauté for about 5-7 minutes until the onion is translucent and fragrant.
Add the chicken pieces to the pot and cook for 5-7 minutes until lightly browned on all sides.
Stir in the curry powder and mix well to coat the chicken evenly.
Add the diced potatoes and water to the pot, stirring to combine.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot over rice or with bread, garnished with fresh cilantro if desired.
Calories per Serving: 400
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