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Curried Chicken with Potatoes & Garbanzo Beans

Curry—like paprika —adds both color and flavor to otherwise mundane chicken breasts. This is a very easy stove-top meal with terrific flavor and eye-appeal. If you're fond of curries, see also Chicken Curry with Sweet Potatoes.

Chicken. Plan one chicken breast per serving. Trim excess fat, then flatten breasts to an even half-inch thickness by pounding either with a meat tenderizer or rolling pin (it helps the curry flavor penetrate evenly). Cut breasts into bite-size chunks or strips (or leave them whole if you prefer) and season lightly with salt and pepper. Fry the chicken in a heat-tolerant oil such as canola or peanut oil.

Curry. I'm fond of mild curry, but curry is a matter of preference. If you want to mix your own, see my curry powder recipes—especially the 'sweet' version. Caveat: Use a skillet or pot that the curry won't stain (turmeric in the powder colors everything it touches).

Potatoes. Red or white 'waxy' potatoes are better here because they won't fall apart so easily as higher-starch spuds (russets, for example). A sweet potato makes a nice addition.

Total time 45-60 minutes. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Chicken breasts
  • White or yellow onion
  • Garlic
  • Ginger
  • Curry powder
  • Garbanzo beans (chick peas)
  • Canned tomatoes
  • Potatoes
  • Lime or lemon
  • Fresh cilantro
  • Banana or plantain
  • Long-grain white rice


Brown the chicken
On stove top, bring large uncovered pan to medium-high heat, then brown chicken pieces—about 5 minutes on each side. When finished, remove pieces and set aside.

Prepare curry
1
In same pan, add and cook about 5 minutes until browned and translucent
  • 1 medium onion, chopped
    (add more oil if needed)

2
Add and cook 1-2 minutes) while stirring
  • 2-3 garlic cloves, minced
  • 1 tsp fresh ginger, finely grated
  • about 1 tablespoon curry powder
3
Stir in, cover, and simmer over low heat 25-40 minutes. Stir several times.
  • Browned chicken
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1 15-oz can tomatoes chopped, with juice
  • 3-4 medium potatoes, peeled & quartered (see above)
  • Juice of 1/2 lime or lemon
  • about 1 cup (8 oz) water or beer
  • Salt
  • Optional: Sweet potato, peeled and diced


Prepare the rice
While the curry is cooking, prepare white rice according to package directions. Or, for a more flavorful rice:
  • 1 cup (8 oz) water
  • 1 cup (8 oz) chicken stock
  • 1 cup (8 oz) long-grain white rice
  • 1/2 teaspoon salt
Fluff rice with fork before serving.

   To serve:
  • Spoon the curry onto a platter and sprinkle with chopped fresh cilantro leaves.
  • Slice a banana or two as topping for individual servings (and/or add banana in Step 3 above).
  • Serve with prepared rice and chutney, if desired.

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