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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.
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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.
Recipes
Easy Curried Chicken with Potatoes
Here's an easy and light curry that's ready in under an hour and has only 380 calories per serving. In this recipe, you grind your own spices to create a paste that is bursting with Indian flavours.
Ingredients
- Prep Time:
- Cook Time:
- 1/4 cup (60 mL) white wine vinegar
- 3 cloves garlic, minced
- 2 tbsp (30 mL) ginger, fresh, chopped
- 1 tbsp (15 mL) curry powder
- 1 tsp (5 mL) cumin, ground
- 1/2 tsp (2.5 mL) cardamom, ground
- 1/4 tsp (1.25 mL) cloves, ground
- 1/4 tsp (1.25 mL) hot red chili pepper flakes
- 2 tsp (10 mL) mustard seeds
- 1 tsp (5 mL) coriander, ground
- 2 lb (1 kg) chicken pieces
- 1/4 cup (60 mL) canola oil
- 2 onion(s), large, chopped
- 1 can canned diced tomatoes
- 1 cinnamon stick(s)
- salt, to taste
- pepper, to taste
- 12 baby yellow potatoes
- 1/4 cup (60 mL) cilantro, chopped
Instructions
Nutrition Info
- Per 440 g serving Amount
- Calories 380
- Protein 35 g
- Fat 15 g
- Saturated Fat 2 g
- Carbohydrate 25 g
- Fibre 4 g
- Sugar 7 g
- Cholesterol 105 mg
- Sodium 450 mg
- Per 440 g serving % Daily Value
- Potassium 15
- Calcium 6
- Iron 20
- Vitamin A 20
- Vitamin C 70
- Vitamin B6 44
- Vitamin B12 28
- Folate 11
- Magnesium 21
- Zinc 25
