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Chicken Curry II
Chicken Curry II
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Spicy chicken and potato curry served over fragrant jasmine rice.
Ingredients:
  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 1 tablespoon garam masala
  • 1 tablespoon garlic powder
  • 2 onions, chopped
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 potatoes, peeled and cubed
  • 4 tablespoons curry powder
  • salt and pepper to taste
  • 2 ounces golden raisins
Instructions:
  • Massage the chicken with aromatic garam masala and garlic powder. Sear the chicken in olive oil over medium heat in a large pot until golden brown.
  • Take out the chicken and saute the onions in the flavorful oil until golden. Add back the chicken, pour in the broth, and simmer until the meat is tender and falls off the bone easily. Remove the chicken and set aside to cool.
  • Combine the soup with the broth in a pan, then stir in the potatoes and curry. Simmer until tender. Once the chicken has cooled, shred the meat off the bones, and if needed, chop into bite-sized pieces. Once the potatoes are cooked, mix in the chicken and heat everything together. Optionally, stir in golden raisins, adjust seasonings, and enjoy your delicious dish!

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