Recipe: Chicken Potato Tomato Curry

In looking at this family’s obsession with the cuisine of India, I find I’ve really been focusing more on learning how it all goes together in the correct ratios than in really experimenting with techniques. My one post from a month or so ago  included a recipe for a curry that was really a set of modifications to an authentic curry recipe as described by the young man at the Indian grocery who sold us the spice mix. This works well for a lot of “standard” dishes. But what about just making something up?

We’ve gone chicken in this house. We’ve been enjoying it a lot lately, along with a bit of lean pork, as some are currently dieting. A couple days ago in looking around for what to make for various dinners this week, I realized I actually had the makings of a basic curry dish. I had some good chicken breasts, potatoes, some frozen peas, some canned diced tomatoes … and an unopened package of the Shan Chicken Curry Spice Mix from the other curry.

I think the most difficult part of throwing this thing together was figuring out the timings so it used only one pot. Keeping an eye on it as it progressed proved to be most beneficial. This sucker was tonight’s dinner … and I’ve only cooked it that one time. Simple? You betcha.

So here it is. Hope you enjoy it.

Chicken Potato Tomato Curry

Ingredients
5 split boneless skinless chicken breasts
1 28 oz can diced tomatoes
1 cup chicken stock
5 russett potatoes
1/2 onion, chopped
8 oz frozen peas
1 1.75 oz package Shan Chicken Curry Spice Mix

Cut the chicken into bite-size pieces, peel and cut the potatoes to about the same size as the chicken, and chop the onion. Heat a 6 qt. pot over medium heat. Add a few tablespoons olive oil, allow it to heat a moment, then add the chicken. Brown the chicken, moving it regularly so it doesn’t stick, until it’s no longer pink inside (175F internal temperature). Drain the chicken and set it aside. Add the tomatoes, chicken stock, potatoes, onions and peas to the pot and heat to a boil. Immediately lower the heat for a low simmer. Add half the spice mix package (more or less to taste) and stir to incorporate. Allow to simmer 20 minutes or so, stirring regularly to prevent sticking, until the potatoes are fork-tender. Add the cooked chicken and heat for a couple more minutes. Serves 5

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