My firstborn is very…for a lack of a better word, picky. I would like her to eat more variety. Over the past year or so, she has finally developed an adventurous side, and has been able to handle more and more spice so I get to make more flavorful dishes for dinner that she will actually eat.
If I asked her what she wanted for breakfast, it would be between cocoa Crispies and Roti with curry. I mean, she is half Asian so I guess the dichotomous food preferences make perfect sense. Just like when I ask her what she wants for dinner and she has to decide between Pho and chicken nuggets…
This is a really simple one pot dinner for a weeknight. I really hate gimmicky recipes (one pot, easy weeknight meals, etc.) but it just happened to be in one pot ok?! And I’m naturally lazy so one pot is usually what I use for meals. And most of my easy weeknight meals are made on weekends here too. Don’t judge me.
So even though the main dish is all cooked in one pot (or Dutch oven, actually) you’ll also want to make something to soak up all the curry sauce. We make a side of rice, or some roti. I know I know, but then you have two starches. Well, sometimes you gotta go crazy and have two different starches. The potatoes in the curry thicken the sauce, so they need to be there. The rice or roti soak up that sauce. It just needs to be. Sorry, Adkins dieters.
Instructions with Photos:
I use chicken thighs and drumsticks because they stay juicier while simmering in the curry, and they are also easier on the wallet. Also make sure your carrots and potatoes are approximately the same sizes so they all cook evenly.
Add 1 Tbsp. cooking oil to large Dutch oven, heat to medium high heat. Add chicken and brown both sides (don’t need to be fully cooked), approximately 5-6 minutes per side. Remove chicken and place on plate.
Add 1 Tbsp. curry powder to the remaining oil in the Dutch oven,
stirring until combined.
*If you want more spicy curry flavor, you can add an extra 1 tsp. curry powder.
Add onions and cook for another 2 minutes.
Add potatoes and carrots, cook 2 minutes.
Add chicken and stir to combine.
Add chicken broth, soy sauce, Worcestershire sauce.
Bring to a boil,
then reduce to a simmer for 30 minutes with the lid on.
Remove lid and add cup of coconut milk,
then immediately turn off heat. You don’t want to cook the coconut milk because the flavor of the coconut will decrease if boiled.
Serve with Roti or over rice.
This is the roti that we love to use. My daughters use it as a vehicle for the curry, or by itself sometimes.
Cook per instructions on the package.
Yellow Curry Chicken and Potatoes
- 6-8 pieces thighs and drumsticks
- 1 Tbsp. cooking oil for browning chicken
- 1 Tbsp. yellow curry powder
- 1/2 onion, sliced
- 4 large potatoes, cut into 1 inch cubes
- 2 cups baby carrots
- 2 cups chicken broth
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 1 cup coconut milk (substitution: 1 cup chicken broth)
- white pepper to taste
- salt to taste
- Step 1 Add 1 Tbsp. cooking oil to large Dutch oven, heat to medium high heat. Add chicken and brown both sides (don’t need to be fully cooked), approximately 5-6 minutes per side. Remove chicken and place on plate.
- Step 2 Add curry powder to the remaining oil in the Dutch oven, stirring until combined.
- Step 3 Add onions and cook for another 2 minutes. Add potatoes and carrots, cook 2 minutes. Add chicken and stir to combine.
- Step 4 Add chicken broth, soy sauce, Worcestershire sauce. Bring to a boil, then reduce to a simmer for 30 minutes with the lid on. Remove lid and add cup of coconut milk then immediately turn off heat. Serve with Roti or over rice.
- Step 5 *If substituting coconut milk with chicken broth, simmer for an extra couple minutes.