I mentioned last week that I’m trying to eat more healthy and my idea of eating healthy is a kale meal. My husband’s idea of delicious and healthy is this chicken Indian dish. Both great options even though they are very different.
To tell you the truth, initially I wasn’t excited about this recipe when I saw it in a cookbook. (Side note, America’s Test Kitchen: The Best Simple Recipes is one of my favorite cookbooks.) While I love Indian food, I wasn’t in the mood to eat chicken. You know me and meat… I could pretty much do with out it. Give me cheese and bread and I’m a happy girl. Anyway, my husband said the recipe looked good and I should give it a try. I was excited that he had a food idea (because he rarely cares what I make) so I went with it.
I’m glad I tried it because it’s delicious. Even though I wasn’t in the mood for chicken I actually enjoyed every bite. I guess sometimes I’m funny that way.
You know what’s cool? You don’t need a ton of specialty ingredients to have a taste of Indian. Grab a jar of curry and you’re pretty much good to go. If you’ve been wanting to try Indian food but don’t have the guts to risk wasting a bunch of money in a restaurant if you don’t like it, then this is a great introduction to the fab cuisine.
Do you know what makes the sauce creamy? Not fatty cream or half and half. It’s yogurt! (See, I told you it was kinda healthy. 🙂 )
The recipe calls for two medium sized potatoes. I don’t know about you but I never really know what “medium” means when it comes to potatoes. I starred at the bin of potatoes at the grocery store and studied their sizes for what seemed like ages, but was probably less than a minute. Bottom line is, your goal is to have roughly a one to one ratio of chicken to potatoes. A little less or more won’t hurt anyone though. 😉
I served the scrumptious chicken and potatoes with rice and naan. It’s definitely not necessary, especially if you’re counting calories and carbs. However, my husband recommends both because they’re the perfect companions to Indian cuisine.
I can’t believe it’s Monday already. How does the weekend go by so fast? Alright, let’s get this week started!
Chicken Curry With Potatoes Recipe
(About 4 servings)
- 1 and 1/2 pounds chicken breast
- 2 tablespoons oil (divided per the directions)
- 1 medium sized onion, chopped fine
- 1 jalapeno, seeded and sliced thin
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 2 medium sized Yukon Gold or Russet potatoes, peeled and cut into 1/2 inch pieces
- 1 cup water
- 1/2 cup plain yogurt (regular or Greek)
- salt and pepper, to taste
- Cut the chicken breasts into cubes and season with salt and pepper.
- Heat 1 tablespoon of oil in a large skillet over Medium/High heat and cook the chicken until it’s completely cooked through.
- Move the cooked chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon of oil and the chopped onion and cook for about 5 minutes or until the onions are softened.
- Stir in the sliced jalapenos, minced garlic, grated ginger, and curry powder and cook for about 1 minute.
- Add in the potatoes and water. Raise the heat to High and bring it to a boil.
- Reduce the heat to Medium/Low, cover the skillet with a lid, and simmer for about 10 minutes or until the potatoes are nearly tender.
- Remove the lid and cook for an additional 5 minutes, or until the liquid is slightly thickened and the potatoes are completely tender.
- Add in the cooked chicken, yogurt, salt, and pepper, and stir everything together.
- Cook for another couple of minutes or until everything is heated through.
Adapted from: America’s Test Kitchen: The Best Simple Recipes
Here are some other tasty Indian meals.