Steps to Prepare Spicy Chicken Curry Recipe For Rice

Spicy Vegan Potato Curry

Preparation of spicy chicken curry take a mixing bowl.

Recipe Summary Spicy Vegan Potato Curry

Abundant spices make this better than any restaurant curry I've tasted. :)

Ingredients | Spicy Chicken Curry Recipe For Rice

4 potatoes, peeled and cubed

2 tablespoons vegetable oil

1 yellow onion, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 ½ teaspoons cayenne pepper

4 teaspoons curry powder

4 teaspoons garam masala

1 (1 inch) piece fresh ginger root, peeled and minced

2 teaspoons salt

1 (14.5 ounce) can diced tomatoes

1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

1 (15 ounce) can peas, drained

1 (14 ounce) can coconut milk

Directions

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Please note differences in ingredient amounts when following the magazine version of this recipe.

Info | Spicy Chicken Curry Recipe For Rice

prep: 30 mins cook: 30 mins total: 60 mins Servings: 6 Yield: 6 servings

TAG : Spicy Vegan Potato Curry

World Cuisine, Asian, Indian,