curried potatos and chicken

(serves 3.)

curried potatoes and chicken

2 small onions, chopped into 1/2 inch pieces
5 potatoes, cut into 3/4 inch squares
5 chicken thighs (skin removed)
2 cups chicken broth
3 tbsp curry
1 1/2 tsp coriander
1 tsp cumin
1 tsp cayenne pepper
salt and pepper to taste
olive oil

Start peeling and chopping the onions and potatoes. In a large pot*, heat a tablespoon or two of olive oil at medium heat. Add the chicken and brown it a couple minutes on each side. Remove the chicken from the stove, and throw the onions into the pot.

After a couple minutes, add the spices, potatoes, and chicken. Salt and pepper to taste. Add the chicken broth, and cook for 20 minutes, until the potatoes are soft and the chicken is fully cooked.

Serve with white rice.

* I only have this T-fal set that I use for everything, so I'll use the word pot often. In this case, pot means the 5 3/4 quart dutch oven.


T-45: Put the white rice in the rice cooker. Start the onions and potatoes.
T-30: Brown the chicken. Add onions.
T-25: Add the potatoes, spices, and chicken back into the pan. Cook for 20 minutes or so.
Dinner-time: Enjoy!