Creamy Mixed Curry Chicken with Potatoes
Savor the rich and comforting flavors of our Creamy Mixed Curry Chicken with Potatoes, a dish where East meets West in a symphony of spices. This culinary delight combines tender chicken pieces and hearty potatoes, all simmered in a vibrant sauce made with a unique blend of yellow and red curry, enhanced by the warmth of cayenne pepper. The dish is beautifully balanced with the addition of sour cream, adding a luxurious creaminess that complements the heat of the spices. Fresh garlic, ginger, and a hint of lemon zest infuse this curry with an aromatic depth, making each bite a discovery of flavors. Topped with fresh cilantro and served alongside fluffy rice or warm naan bread, this curry chicken dish is a testament to the joy of exploring global cuisines from the comfort of your home.
Ingredients
1 lb chicken breast, cut into bite-sized pieces
1 lb chicken thigh, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon lemon zest
1 large potato, peeled and cubed
2 teaspoon yellow curry powder
2 teaspoon red curry poweder
1/4 teaspoon cayenne pepper (adjust to taste)
1 cup chicken broth
1 cup sour cream
Salt and freshly ground black pepper, to taste
Fresh cilantro, chopped, for garnish
Cooked rice or naan bread, for serving
Instructions:
Prepare the Chicken:
Season the chicken pieces with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides. Remove the chicken from the skillet and set aside.
Sauté Aromatics and Potatoes:
In the same skillet, add the remaining tablespoon of oil. Sauté the onion until translucent, about 5 minutes. Add the minced garlic, ginger, and lemon zest, cooking for an additional minute until fragrant.
Add the cubed potatoes to the skillet and cook for 5-7 minutes, or until they start to soften.
Add the Curry Spices:
Stir in the yellow curry powder, red curry powder, and cayenne pepper. Cook for a couple of minutes to release the flavors of the spices.
Combine Chicken with Curry:
Return the seared chicken to the skillet. Pour in the chicken broth and bring the mixture to a simmer. Cover and let it cook for about 10 minutes, or until the potatoes are tender and the chicken is cooked through.
Finish with Sour Cream:
Reduce the heat to low. Stir in the sour cream until well combined and the sauce is creamy. Be careful not to let the mixture boil after adding the sour cream to prevent curdling. Adjust the seasoning with salt and pepper.
Serve:
Garnish the curry with chopped fresh cilantro. Serve hot over cooked rice or with naan bread on the side.
Sheed Tips:
The combination of yellow curry powder and red curry paste offers a unique blend of flavors, creating a depth of taste with both Indian and Thai influences.
Adjust the amount of cayenne pepper according to your preferred spice level. The sour cream helps to balance the heat with its cooling effect.
Ensure that the potatoes are cut into small, even cubes to allow them to cook thoroughly and absorb the flavors of the curry.
This dish can also be garnished with a squeeze of fresh lemon juice to enhance the citrus notes.
Enjoy this comforting and creamy mixed curry chicken dish, where the tanginess of sour cream beautifully complements the warmth of the curry spices, making it a perfect meal for any curry lover seeking a new twist on the classic.