“From the book Hot and Spicy that belongs to a friend. Prep time doesn't include marinating.”
READY IN:
52mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinade:.
  2. In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.
  3. Curry:.
  4. In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).
  5. Reduce the heat and add the chicken and marinade and fry for 2 minutes.
  6. Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).
  7. remove from the heat and stir through the chilies. Serve over rice or with naan.

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