Mild Curry Chicken and Yellow Potatoes Recipe

Name: Mild Curry Chicken and Yellow Potatoes
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 4 servings
Ingredients: 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

Ingredients

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

	PREP TIME 30m	COOK TIME 1h30m
YIELD 4 servings

Instructions

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.