Chicken and Potato Curry: A Comforting and Flavorful Delight
Ingredients
- 6 chicken drumsticks
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 3 large potatoes, peeled and cut into chunks
- 1 red bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
Preparation
Season and Sear the Chicken:
Generously season the chicken drumsticks with salt and pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken drumsticks to the pot, searing them until they are evenly browned on all sides.
Once browned, remove the drumsticks from the pot and set them aside.
Sauté the Aromatics:
In the same pot, add the finely diced onion and sauté until it becomes translucent and soft.
Stir in the minced garlic and grated ginger, cooking for an additional minute until the mixture is aromatic.
Incorporate the Spices:
Add the curry powder, ground turmeric, ground cumin, ground coriander, paprika, and cayenne pepper (if using) to the pot.
Stir the spices into the onion, garlic, and ginger mixture, ensuring that everything is well-coated.
Cook for about 1-2 minutes to allow the spices to bloom and release their full flavor.
Add the Vegetables and Liquids:
Introduce the chopped potatoes and red bell pepper into the pot, stirring to combine with the aromatic mixture.
Pour in the diced tomatoes, chicken broth, and coconut milk.
Mix everything together and bring the mixture to a gentle simmer.
Simmer the Curry:
Return the browned chicken drumsticks to the pot, submerging them in the curry sauce.
Cover the pot with a lid and let the curry simmer on low heat for approximately 30-35 minutes, or until the chicken is fully cooked and the potatoes are tender.
Final Seasoning and Serving:
Taste the curry and adjust the seasoning with additional salt and pepper as needed.
Garnish the finished dish with freshly chopped cilantro.
Serving Suggestions:
Serve this rich and flavorful chicken and potato curry hot, accompanied by steamed rice or warm naan bread.
This dish is perfect for a hearty family meal or a cozy dinner with friends.
Enjoy the comforting warmth and aromatic spices of this delicious curry.
