“A quick and easy recipe for an outstanding dish”
Israela Azoulay
Original Recipe Author
Here is a wonderful baked Potatoes and Chicken Curry recipe,
Drenched in a mix of wonderful herbs with outstanding scents, Accompanied by a generous amount of curry sauce with an outstanding aroma that reaches all the way up your neighbors’ noses leaving them drooling their way around the block!
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Frequently Asked Questions:
Baked Potatoes and Chicken Curry
Is curry spicy?
Curry is a mixture of spices from Indian cuisine, it is piquant, dominant in taste, but not spicy.
Ingredients
- 6 chicken thighs
- 5 potatoes (peeled and sliced)
- 1 onion (sliced)
- 3 garlic cloves (sliced)
- ½ cup olive oil
- ¾ cup of water
- 1 teaspoon of salt
- ½ teaspoon black pepper
- ½ teaspoon of turmeric
- 2 teaspoons of curry
- 2 teaspoons basil (dried)
- ¼ teaspoon of hot paprika
Instructions
- Chop the onion and garlic cloves and spread them in a deep and wide pan.
- Mix the spices to prepare the sauce and marinate the chicken and potatoes.
- After that, place the ingredients inside the pan and spread them evenly
- then proceed to pour water alongside the edges of that pan resulting in a thin layer of water.
- Cover with aluminum foil.
- Heat the oven to 375°F (190C°), and bake for one to one and a half hours, until the potatoes soften.
- Remove the aluminum foil and leave to bake for another 7 minutes.
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Oh, and we almost forgot!
This Baked Potatoes and Chicken Curry Recipe is a part of our Lunch Series, Click NOW for more fun ideas you don’t wanna miss!
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