Chicken Curry with Potatoes

from Nirmala's Kitchen

Serves: 6-8

INGREDIENTS

3 (1 lb. pkgs.) Organic Chicken Breasts, cut into 4-inch pieces.
1 1/2 tablespoons curry powder
1 tablespoon Nirmala's Kitchen Garam Masala
4 cloves garlic, chopped
1 teaspoon Nirmala's Kitchen Wild Fire Chili Blend
1 medium onion, chopped
3 tablespoons vegetable oil
2 cups chicken stock
3 small potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt

DIRECTIONS

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.

SERVING SUGGESTION

Serve with steamed rice.

This recipe is adapted from Nirmala's Kitchen 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.

Nirmala Narine

From the time that Nirmala was a child, growing up in a village in Guyana, South America, she has been focused on the blending and mingling of different flavors.

It is her passion to create wonderful, exotic dishes that excite the palate. The fragrant spices of her Indian roots fuse with the bold flavors of the West Indies and South America. These now collide with the dozens of ethnicities she has adopted in the melting pot of New York City.

To feed her insatiable appetite for exotic ingredients, she has spent the past ten years traveling to every ethnic corner of the world seeking out spice plantations, locals farms, markets, and food stalls.

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.