Poultry > Chicken > Chicken Curry with Potatoes from Nirmala Narine

Chicken Curry with Potatoes from Nirmala Narine

Cooking method: Stewing
Serves 6 to 8


3 lbs. Frenched Chicken Breasts, skin and bone removed, cut into 4-inch pieces
1 1/2 tbsp. curry powder
1 tbsp. Nirmala's Kitchen Garam Masala
4 cloves garlic, chopped
1 medium onion, chopped
3 tbsp. vegetable oil
2 cups chicken stock
3 small potatoes, peeled and cut into 2-inch cubes
1 tsp. salt


1. Blend garlic, onion, and spices with a bit of water to form a paste. Set aside.

2. In a large pan, heat the oil. Add spice paste and stir for 1 minute or until fragrant. Add chicken, stir, and cook uncovered for 10 minutes.

3. Add stock and potatoes, cover, and simmer about 15 minutes or until potatoes are tender.


Serve with steamed rice.

This recipe is from Nirmala Narine of Nirmala's Kitchen. This recipe is adapted and used with permission. Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience.