Curry Stew (Edit recipe)

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This deliciously thick and rich potato stew is served over basmati rice. It is full of flavor, so easy to make at home, and sure to become a favorite in your house, as it is in mine.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 10-12

Ingredients

1.5 lb Boneless Skinless Chicken Thigh
1 whole Vidalia Onion, chopped
6 - 7 whole Russet Potatoes, peeled & quartered
5 cloves Garlic, Finely chopped
1 - 1.5 Tbsp Sea Salt
1 tsp Curry Powder, If spicy, use 1/2 tsp
2 Tbsp Dried Black Lime Powder, start with 1 Tbsp if you’re not familiar with it
12 oz Tomato Paste
8 oz Tomato Sauce
0.25 cup distilled White Vinegar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place chicken in pot. Pour water into pot, fill only up to chicken and boil until tender, on medium for about 45 minutes.
Add sea salt to pot.
While chicken is boiling, dice onion, peel potatoes and cut in half, chop or grate garlic.
*(see note below)* Sautee onions in separate large pan on stovetop with a sprinkle of sea salt and once browned, add in chopped garlic.
Mix in curry powder and dried lime powder to the onion/garlic.
Once that’s combined, add in tomato paste and tomato sauce. Add about 1/4 cup of water and 1/4 cup of white vinegar to mixture.
Transfer tomato mixture to chicken pot (make sure liquid is just up to the chicken so that your stew is not too watery - you can always add more water later if needed!)
Add potatoes to pot and boil on medium high heat for 20-25 minutes or until potatoes are tender.
Serve with basmati or jasmine rice and ENJOY!

Notes

To save time, skip steps 4-6 and just add everything to the pot! Sauteeing the onion and garlic gives it more flavor, but I do it this way sometimes and it still comes out perfect!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	325
Fat:	3 g
Carbohydrates:	54 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	821 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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