Subscribe to our Newsletter
Black November is upon us!


Mild Curry Chicken and Yellow Potatoes Recipe

Mild Curry Chicken and Yellow Potatoes
Source: Flamingo



  • 12 chicken thighs, skinless
  • Canola oil
  • 1 clove, whole
  • 10 ml (2 teaspoons) curry powder
  • 10 ml (2 teaspoons) mild paprika
  • 5 ml (1 teaspoon) fresh ginger, chopped
  • 2 large onions diced roughly
  • 750 ml (3 cups) chicken stock
  • Salt and ground black pepper to taste
  • 1 large carrot cut in strips
  • 24 French green beans cut in half
  • 500 ml (2 cup) diced potatoes, diced into 2 cm pieces
  • 1 large red bell pepper diced roughly
  • 45 ml (3 tablespoons) fresh cilantro, chopped
4 servings


  • Heat 45ml (3 tablespoons) of oil in a heavy-bottom stewpot over medium heat. Add the clove, curry powder, paprika and ginger. Wait 30 seconds.
  • Add the diced red onion. Cover and cook for 20 minutes, stirring regularly. The onion must be well cooked.
  • In the meantime, heat 45 ml (3 tablespoons) of oil in a large frying pan, over medium-high heat. Add half the chicken thighs. Brown on all sides and set aside. Do the same with the rest of the chicken and set aside.
  • Add the chicken stock to the stewpot and bring to a boil. Add the carrots and let it simmer for 5 minutes. Add the chicken thighs, the green beans, the potatoes and bell pepper.
  • Once the stew starts to boil again, cover and place in the oven for 1 hour.
  • Remove from the oven. Add the cilantro and stir. Let stand for 10 minutes, uncovered on the stove before serving.



A recipe from Flamingo

Find, Shop & Save by Category

Printed from