Chicken & Curried Potato Stew

I have a love for great Curry’s.  A love that grows deeper with each one that I can get my little taste buds onto.  So today for Valentines day I decided to create a new Curried dish.  I have to say the end result was spectacular as you can see from the photo but I garentee you that it tasted much better.


– Curry –

  • 2 parts Fennugreek
  • 1 part Tumeric
  • 1 part Corriander
  • 1 part Cumin

– Chicken –

  • 6 – 8 Bone in Thighs
  • Lime Juice from 2 limes
  • 1 tablespoon lime zest
  • 4 cloves minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon fresh cilantro
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon curry

– Stew –

  • 6 small/medium russet potatoes
  • 1 cup diced celery heads
  • 1 1/2 cup diced white onion
  • 1 cup sliced zucchini
  • 3 cups quartered mini portabella mushrooms
  • 3 tablespoons curry powder
  • 2 tablespoons minced garlic
  • 4 or 5 slices of fresh ginger slices
  • 2 cans Coconut milk
  • 4 cups Vegetable broth


Start by mixing Fennugreek, Tumeric, Corriander and Cumin together to make the curry.  You can get these spices at most major grocery stores but I would suggest getting fresh spices from a place like Penzeys or a local Asian market.  You need to make enough curry for the amount of soup you are going to make.  Basically 1 table for the chicken and 3 tablespoons for the stew.

Next prep the chicken by trimming off the excess fat and create the marinade.  The marinade consists of lime juice, lime zest, garlic,
ginger, cilantro, olive oil and curry powder.  You can add the chicken and the marinade to a container and let sit for about 2 hours flipping or stirring every 30 minutes.  I like to use this marinade  container as it is tuperware and easy to flip.

After about two hours remove the Chicken from the marinade and place on a grill to cook thoroughly.

As the Chicken is cooking you can start to assemble the stew.  Start by adding the celery tops, onions, and zuchinni to a large stock pot on medium heat with olive oil.  You will want to let the vegetables cook down for about 5 minutes.

Once the vegetables are cooked down you can add vegetable broth, garlic, ginger root, curry, potatoes, mushrooms and bring to a boil for about 5 minutes.

After about 5 minutes at boiled lower the heat and let simmer for about 1 hour. Once the Chicken is done on the grill add to mixture.

Serve with over your favorite Rice with a little Fresh Cilantro and lime.


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