Curried Chicken

Coastal Living
"The taste is first infused by the curry marinade, second by the cooking process, and third by the addition of whatever condiments the diner prefers," Jessica says.
4 to 6 servings


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3 tablespoons butter
1 large onion, minced
3 garlic cloves, minced
2 teaspoons minced fresh ginger
3 tablespoons hot curry powder
1/2 teaspoon dried crushed red pepper
1/2 cup cane or cider vinegar
3 pounds skinned and boned chicken breast halves, cut into 1/4-inch strips
1 cup water
4 baking potatoes, peeled and cubed
Hot cooked rice
Garnishes: mango chutney, chopped roasted peanuts, raisins, flaked coconut, chopped green onions


Melt butter in a nonstick skillet over medium heat. Add onion, garlic, and ginger; sauté 6 minutes or until tender. Add curry and red pepper. Sauté 2 minutes. Stir in vinegar. Cool 10 minutes. Combine onion marinade and chicken in a heavy-duty zip-top plastic bag; seal and chill for 2 hours.

Combine chicken, marinade, and 1 cup water in a large Dutch oven over medium-low heat. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Add potato; bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until potato is tender. Serve over rice. Garnish, if desired.

Created date

September 2002