Coupons

Weekly Recipes

Chicken Tater Curry

Chicken Potato Curry

Chicken Tater Curry is more like a robust, flavorful curry stew or soup. Thick and spicy with chunks of chicken, it’s a full meal all by itself.

This is essentially a very classic chicken soup foundation chock full of vegetables, pureed into a very thick soup/stew, and spiced up with green chiles and curry powder into a very robust, flavorful complete meal in a bowl. Personally, I found this to be an incredibly satisfying meal all by itself. It’s too thick to be called a soup and too thin to serve on a plate. You can serve it over rice – that’s what many would do – or just in a bowl by itself as I did.

When I made this basic recipe, I used just 1/4 cup green chiles and 1 tsp curry powder. Then I wanted more oomph, so I took it up to 3/4 cup diced chiles and 1 tbsp curry powder. You can make it even spicier – this recipe can handle it.

This is a recipe that you can throw extra veggies into. I tried adding some butternut squash, and it turned out great. You can also add extra chicken if you want it meatier. This also freezes well, so it’s becoming a recipe that I use when I have various vegetables that I need to use up.

Hope you like it!

Chicken Tater Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2-3 boneless skinless chicken thighs
  • 3 carrots
  • 3 ribs celery
  • 1 cup chopped onion (about 1 medium)
  • 1 bay leaf
  • ½ tbsp sage
  • 4 cloves garlic, minced or pressed
  • 3 cups chopped potato (about 3 medium-large)
  • 1 tbsp curry powder or hot madras curry powder
  • 1-2 tbsp Chicken Better Than Bouillon
  • 1 cup wine or apple juice
  • ¾ cup diced green chiles
  • salt and pepper to taste
  • optional: ½ cup sour cream, sliced green onions
Instructions
  1. Slice carrots and celery. Put chicken in slow cooker and add veggies. Pour wine on top and add spices. Add enough water just to cover.
  2. Cook on low 4-5 hours or high 1-2 hours until chicken thoroughly cooked and veggies are soft. (Alternatively, rapid boil in covered pot on stove 20-25 minutes until chicken cooked.)
  3. Remove bay leaf & toss. Remove chicken, let cool and shred.
  4. Puree the vegetables. Stir the shredded chicken back in, then blend in the green chiles.
  5. Add salt, pepper, and additional curry powder to taste.
  6. If desired, stir in ½ cup sour cream (makes it richer, and of course more fattening).
  7. Serve in bowls and top with sliced green onions if desired.
Notes
Commentary:
This is essentially a very classic chicken soup foundation chock full of vegetables, pureed into a very thick soup/stew, and spiced up with green chiles and curry powder into a very robust, flavorful complete meal in a bowl. Personally, I found this to be an incredibly satisfying meal all by itself. It's too thick to be called a soup and too thin to serve on a plate. You can serve it over rice - that's what many would do - or just in a bowl by itself as I did.

When I made this basic recipe, I used just ¼ cup green chiles and 1 tsp curry powder. Then I wanted more oomph, so I took it up to ¾ cup diced chiles and 1 tbsp curry powder. You can make it even spicier - this recipe can handle it.

This is a recipe that you can throw extra veggies into. I tried adding some butternut squash, and it turned out great. You can also add extra chicken if you want it meatier. This also freezes well, so it's becoming a recipe that I use when I have various vegetables that I need to use up.

Hope you like it!

 

 

Leave a Reply