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Nutrition info

AmountPer 440 g serving
  • Calories380
  • Protein35 g
  • Fat15 g
  • Saturated fat2 g
  • Carbohydrates25 g
  • Fibre4 g
  • Sugars7 g
  • Cholesterol105 mg
  • Sodium450 mg
% Daily ValuePer 440 g serving
  • Potassium15
  • Calcium6
  • Iron20
  • Vitamin A20
  • Vitamin C70
  • Vitamin B644
  • Vitamin B1228
  • Folate11
  • Magnesium
  • Zinc25
Food prep tip

Easy Curried Chicken with Potatoes

  • Indian
  • Healthy Choices
  • Casseroles
  • Gluten Free
  • Drumsticks
Prepping10min
Cooking45min
Restingmin
  • Servings0
Nutrition informationThis recipe contains 35 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Combine vinegar, garlic, ginger, curry powder, cumin, cardamom, cloves, red pepper flakes, mustard seeds and ground coriander in food processor or blender. Blend until smooth. Place mixture in large bowl. Add chicken and 2 Tbsp (30 mL) canola oil and toss to coat chicken well. Set aside.

2

Heat remaining 2 Tbsp (30 mL) canola oil in large saucepan over medium-high heat. Add onions and saute until golden, about 7 minutes. Add chicken pieces and cook until lightly browned, turning pieces once, about 5 to 7 minutes. Add tomatoes, cinnamon stick, salt and pepper and potatoes. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 to 30 minutes. Remove cinnamon stick. Serve chicken and potatoes in soup bowls and garnish with chopped cilantro.