This curry chicken recipe is one of the first recipes I created. It is very simple to make, uses a few ingredients and can be cooked in one pot. How easy is that? Who would have thought after all these years I would still be making it? Oh and you may want to light some scented candles after making this if you don’t want your house smelling like curry for the next few days. This recipe makes 6-8 servings.
- 1/3 cup vegetable oil
- 3 chicken breasts cut into bite sized pieces
- 2 tablespoons yellow curry powder (your choice of mild or spicy hot)
- 1 large carrot, cut into quarter or half-moon pieces
- 2-3 stalks of celery, diced
- 3 cups chicken stock
- 4-5 red potatoes, cut into bite sized pieces
- 3 tablespoons cornstarch
- 1/2 cup cold water
- In a large pot, add vegetable oil. Set temperature to medium high.
- As oil begins to ripple, add chicken pieces and stir.
- Add curry powder to chicken and mix to coat all pieces.
- Next add carrot and celery pieces and combine with chicken.
- Add chicken stock. When stock comes to a boil, turn heat down to low and simmer for 30 minutes.
- After 30 minutes, turn heat back up to medium high and add potatoes and stir.
- Meanwhile make a slurry by mixing cornstarch and water.
- When the stock in the pot starts boiling add the cornstarch and water slurry and stir well. This slurry will thicken the stock and will have the consistency of gravy.
- Turn the heat back down to medium low and continue to cook another 20 minutes or until potatoes are done.
- Serve with jasmine rice.