Chicken Curry

Chicken Curry with Idaho Potatoes (Serves 4–6) 🧂 Ingredients 2 lbs chicken (thighs or breast, cut into chunks) 3–4 Idaho potatoes, peeled and cubed 1 large onion, diced 4 cloves garlic, minced 1 tbsp fresh ginger (or 1 tsp ground) 2 tbsp curry powder 1 tsp paprika 1 tsp cumin 1 tsp salt (adjust to taste) ½ tsp black pepper 1 can (14–15 oz) coconut milk (or use heavy cream for richer Southern-style) 1 cup chicken broth 2 tbsp oil or butter Optional: 1 diced tomato or ½ can diced tomatoes Optional heat: red pepper flakes or cayenne --- 🔥 Step-by-Step Instructions 1. Brown the Chicken Heat oil in a large skillet or pot over medium-high heat Add chicken pieces, season lightly with salt & pepper Brown for 4–5 minutes (don’t cook through yet) Remove and set aside --- 2. Build the Flavor Base In the same pan, add onion Cook 3–4 minutes until soft Add garlic + ginger → cook 1 minute Stir in curry powder, paprika, cumin 👉 Let spices toast for 30 seconds (this is where the magic happens) --- 3. Add Potatoes & Liquids Add cubed Idaho potatoes Pour in: Coconut milk Chicken broth Stir well and bring to a simmer --- 4. Combine & Simmer Add chicken back into the pot Cover and simmer on medium-low for 20–25 minutes Stir occasionally 👉 Potatoes should be fork-tender and sauce thickened --- 5. Final Adjustments Taste and adjust salt/spice Add heat if desired (cayenne or flakes) If too thick → add a splash of broth If too thin → simmer uncovered a few more minutes --- 🍽️ Serve With Rice (classic) Warm naan or biscuits (your style 👍) Or even over mashed potatoes for a Southern twist --- 💡 Pro Tips (Your Style Cooking) Want deeper flavor? Add a splash of Worcestershire sauce Want it smoky? Add a pinch of smoked paprika Want it thicker? Mash a few potatoes into the sauce