Classic Chicken Curry
Equipment
- Non-stick Dutch oven
Ingredients
- 10 chicken drumsticks or other cuts
- 3 medium potatoes skinned and cut into quarters
- 4 tbsp curry powder or more if desired
- 8 oz sour cream
- 2 large cooking onions
- 2 ” piece fresh ginger
- 3 cloves garlic
- Salt to taste
- 5 tbsp cooking oil
- 1 cup water
Instructions
Prepare the Aromatics:
- Cut the cooking onions, ginger, and garlic into smaller pieces.
- Place them in a food processor and mince finely.
Make the Curry Paste:
- Mix the curry powder with some water to form a paste.
Cook the Aromatics:
- Heat the cooking oil in a non-stick Dutch oven over medium heat.
- Stir-fry the minced onion, ginger, and garlic mixture until fragrant.
Add the Curry Paste:
- Add the curry paste to the Dutch oven and stir-fry, mixing well for about 2 minutes.
Add Chicken and Potatoes:
- Add the chicken drumsticks and quartered potatoes to the Dutch oven.
- Mix well.
- Cook, covered, for about 2 minutes.
Add Sour Cream and Water:
- Add the sour cream and 1 cup of water to the pot.
- Mix well.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the chicken and potatoes are tender.
Serve:
- Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful chicken curry with a Gewürztraminer or a Riesling. These wines have a slight sweetness and enough acidity to balance the spice and richness of the curry, enhancing the overall dining experience.Nutritional Information
Calories: 450 kcal | Carbohydrates: 25 g | Protein: 28 g | Fat: 27 g | Fiber: 4 g | Sugar: 5 g
