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Indian-Style Curry Chicken
Indian-Style Curry Chicken
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Prep Time:
25 minutes
Total Time:
1 hour 5 minutes
Elevate your kitchen with aromatic Indian chicken curry loaded with peas and potatoes.
Ingredients:
  • 4 cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag), thawed
  • 1 bag (12 oz) frozen sweet peas, thawed
  • 1 can (14.5 oz) diced tomatoes with green chiles, undrained
  • 4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 12 chicken drumsticks
  • 1 tablespoon vegetable oil
Instructions:
  • Preheat the oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray. In a large bowl, combine potatoes, peas, tomatoes, 2 teaspoons of curry powder, and salt. Transfer the mixture to the baking dish, spreading it out evenly.
  • Combine 2 teaspoons of curry powder, flour, paprika, and garlic salt in a large resealable plastic bag. Shake to mix the ingredients together. Add drumsticks to the bag, seal it, and shake until the drumsticks are coated evenly.
  • Heat oil in a 12-inch skillet over medium-high heat. Brown drumsticks in the oil for 8 to 10 minutes, turning frequently until skin is golden. If all drumsticks don't fit in the skillet, cook in batches of 6. Arrange the drumsticks in 2 rows lengthwise over the potato mixture, alternating their direction to cover it completely. Cover with foil tightly.
  • Bake for 30 minutes with foil on. Then bake uncovered for about 10 more minutes, or until the chicken's thickest part reaches 180°F and the juices run clear when cut to the bone.

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