Chicken Curry and Potatoes

Recipe View 5 mins In a large saucepan, place the chicken pieces and cover with water. Bring to a boil over high heat. (5 minutes)

Recipe View 20 mins Once boiling, reduce heat to medium and simmer gently until the chicken is cooked through and no longer pink in the center. (Approximately 20 minutes)

Recipe View 2 mins While the chicken simmers, heat the vegetable oil in a large skillet over medium heat. (2 minutes)

Recipe View 5 mins Add the chopped onions and garlic to the skillet and sauté until the onions are softened and translucent. (Approximately 5 minutes)

Recipe View 5 mins Stir in the mild curry powder, hot curry powder, black pepper, and salt into the onion and garlic mixture. Continue to cook and stir, allowing the spices to bloom and release their fragrance. (Approximately 5 minutes)

Recipe View 2 mins Transfer the spiced onion mixture to the saucepan with the chicken and stir well to combine. (2 minutes)

Recipe View 2 mins Add the peeled and cubed potatoes to the chicken mixture. Ensure the potatoes are submerged in the liquid. (2 minutes)

Recipe View 20 mins Reduce the heat to low, cover the saucepan, and simmer gently until the potatoes are tender and cooked through. (Approximately 20 minutes)

Recipe View 2 mins Taste and adjust seasoning as needed, adding more salt or curry powder to your preference. (2 minutes)

Recipe View 0 mins Serve hot with basmati rice and garnish with fresh cilantro.