Chicken Curry and Potatoes


This is the best chicken and potato curry you will ever have. It is also very good with a side of basmati rice. This recipe comes from my Assyrian grandma. I hope you enjoy it.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr


  • 1 (3 pound) chicken, cut into pieces

  • ¼ cup vegetable oil

  • 2 onions, chopped

  • 8 cloves garlic, chopped

  • ¼ cup mild curry powder

  • 2 tablespoons hot curry powder

  • 1 teaspoon ground black pepper

  • 1 pinch salt to taste

  • 5 russet potatoes, peeled and cut into 1-inch pieces


  1. Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.

  2. Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken.

  3. Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Nutrition Facts (per serving)

542 Calories
39g Fat
30g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 542
% Daily Value *
Total Fat 39g 50%
Saturated Fat 10g 51%
Cholesterol 60mg 20%
Sodium 85mg 4%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 18g
Vitamin C 30mg 149%
Calcium 63mg 5%
Iron 4mg 21%
Potassium 801mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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