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Potato Chicken & Vegetable Curry

  • Prep Time:
  • Cook Time:
  • Servings:

Ingredients

Marinade Ingredients:

  • 2 tbsp Red Curry Paste
  • 1 tbsp. garam masala or cumin
  • Juice of 1 limes, approximately 2 tbsp
  • 4 boneless skinless chicken breasts, trimmed and cubed

Curry Ingredients:

  • 2 tbsp olive oil
  • 1 1/2 cups yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 4 cups Green Giantâ„¢ Fresh Petite Potatoes, cut in half as needed
  • 14 oz can of full fat coconut milk
  • 2 – 14 oz cans of diced tomatoes
  • 3 cups vegetables of your choice, chopped if need (we use peas, bell pepper, zucchini)
  • 3 cups broth (chicken or vegetable)

Preparation Steps

  1. Add curry paste, cumin, and lime juice to a small bowl and whisk to combine. Place chicken in a plastic bag and pour marinade over chicken. Close the bag and toss to coat the chicken in the marinade and refrigeratefor at least two hours or overnight.
  2. Add vegetable oil and onions to a large pot over medium heat and cook until onions are translucent. Add marinated chicken, ginger, and garlic, then stir to combine and brown the chicken for 2-4 minutes. Keep stirring so the garlic and ginger do not burn.
  3. Add the remaining ingredient to the pot and stir to combine all ingredients. Bring to a boil, cover, and simmer until potatoes are fork-tender and chicken is fully cooked (about 20-30 minutes).
  4. Serve with rice and garnish with cilantro, jalapeno, and lime juice (if desired).