Curries can be quite mild or extremely spicy. It all depends on the type of curry powder that is used to make them—and how much is added. Feel free to adjust the recipe according to your own taste.
Recipe information
Yield
serves 4
Ingredients
Suggested accompaniments
Preparation
Step 1
Place the flour on a plate. Dredge the chicken in the flour, shaking off excess. In a large nonstick skillet, heat the 1 tablespoon oil over medium heat. Add the chicken, and cook until golden brown, about 3 minutes per side. Transfer the chicken to a bowl; set aside.
Step 2
Heat the remaining 2 teaspoons oil in the same skillet; cook the onion and garlic, stirring frequently, until the onion is softened, about 5 minutes. Stir in the curry powder and 3/4 teaspoon salt; cook for 1 minute more.
Step 3
Add the potatoes and 1 cup water; bring to a boil. Reduce the heat to a simmer; cover, and cook until the potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in the tomatoes and 1/4 cup water.
Step 4
Return the chicken to the skillet along with any accumulated juices in the bowl; simmer, covered, until the chicken is cooked through, 12 to 15 minutes. Serve hot, with desired accompaniments on the side.
