This is my grandmother’s particular curry recipe, which she passed down to me. I grew up in the British Virgin Islands in the Caribbean, and I have had curry in all of its varieties over the course of my life. This particular dish comprises of chicken and potatoes in a yellow curry sauce that is mildly spicy and is served over jasmine rice. It can also be used as a roti skin filling (without the rice).
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 ½ cups water, or more as needed
- 2 cups uncooked jasmine rice
- 2 tablespoons vegetable oil
- 1 ½ pounds boneless, skinless chicken thighs, cubed
- 4 medium russet potatoes, peeled and cubed
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
- 1 (13.5 ounce) can coconut milk
- 4 cloves garlic, chopped
- 4 tablespoons yellow curry powder, or more to taste
- 2 tablespoons soy sauce
- 1 ½ tablespoons white sugar, or more to taste
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes
Instructions
- Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
- While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
- Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
- Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.
Nutrition Facts
| Calories | 693 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 15 g |
| Sodium | 769 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was an excellent recipe! The only change I made was to use chicken stock instead of water for the rice.
This recipe is phenomenal! My whole family loved it. The only thing I did differently was add cilantro and some naan. Thank you for sharing!