Chicken Curry
An easy delicious bake in the oven chicken curry.
Ingredients
- 3 lbs boneless chicken cut into 1 1/2 inch chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1 tps ground black pepper
- 1 large onion in diced large
- 2 large potatoes
- 2 tbsp minced garlic
- 2-4 tbsp sweet curry powder I use Penzey's Sweet Curry see our shop page
- 2 tbsp vindaloo seasoning (optional) I use Penzey's Vindaloo, see our shop page
- 1-2 hot peppers or more as desired
- 2 cups chicken broth
- 1 can coconut milk
- 1/4 cup corn starch
- 1 cup frozen peas
Instructions
-
In large dutch oven brown chicken in olive oil. In same pan add onions, potatoes, garlic and whole hot peppers.
In bowl, mix chicken broth, salt, pepper, and curry powder. If not using Vindaloo seasoning then add 4 tablespoons sweet curry powder. If using Vindaloo seasoning then add 2 tablespoons sweet curry powder and 2 tablespoons Vindaloo seasoning. Pour over mixture in dutch oven.
Add the cream off the top of the coconut milk and 1/2 of the remaining milk. Reserve 1/2 of the milk.
Cover and bake in 350 degree oven for 1 hour or until potatoes are tender.
Mix remaining coconut milk and corn starch together.
Remove from oven. Return dutch oven to low heat on stove top. Stir gently while gradually adding the coconut corn starch mixture. Cook until thickened. Gently stir in frozen peas.
Serve over cooked rice.
Recipe Notes
*Use either 4 tablespoons powdered sweet curry or a combination of curry and vindaloo to equal 4 tablespoons.
*you could use any type of curry powder in this recipe. It will just change the flavor and spice/heat level.
*you can use more or less hot peppers as desired.