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Braised Chicken and Potatoes with Coconut-Curry Sauce

Curry, coconut and spices add new flavors to this chicken dinner.

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  • Prep Time 40 min
  • Total Time 1 hr 20 min
  • Servings 4

2
teaspoons cumin seed
1
teaspoon coriander seed
1
teaspoon ground turmeric
1/2
teaspoon ground fenugreek
1/4
cup vegetable oil
4
whole cloves
4
green cardamom pods
1
cinnamon stick
2
medium onions, chopped (1 cup)
2
tablespoons grated gingerroot
4
cloves garlic, finely chopped
2
dried bay leaves
1
jalapeño chile, seeded and finely chopped
1
cup canned coconut milk (not cream of coconut)
8
boneless skinless chicken thighs (2 lb)
3
medium Yukon Gold potatoes (1 lb), cut into 1 1/2-inch chunks
1
can (14.5 oz) diced tomatoes, undrained
1 1/2
teaspoons salt
2
cups packed fresh spinach leaves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 8-inch skillet, heat cumin and coriander seed over medium-high heat 5 minutes, stirring constantly, until fragrant and some seed pops. Remove seed from skillet to a plate and cool completely.
  • 2 In spice or coffee grinder (used for grinding spices only), grind roasted seed to a fine powder. (If you don’t have a grinder, place seed in resealable plastic food-storage bag and pound with flat side of meat mallet; mixture will be not as finely ground but will still be delicious.) Stir in turmeric and fenugreek; set aside.
  • 3 In 12-inch skillet, heat oil over medium-high heat until shimmering and hot. Add cloves, cardamom pods and cinnamon stick. Cook 4 minutes, stirring occasionally, until cinnamon stick uncurls. Use slotted spoon to remove spices from oil; discard spices.
  • 4 Add onions to oil and, stirring occasionally, until soft and slightly brown. Add gingerroot, garlic, bay leaves and chile and cook 3 minutes. Add coconut milk, chicken, potatoes, tomatoes, dry spice blend and salt. Reduce heat to medium. Cover and simmer 25 to 35 minutes or until potatoes are tender and juice of chicken is no longer pink when center of thickest part is cut (180°F). Remove and discard bay leaves.
  • 5 Simmer uncovered 5 minutes longer to reduce sauce a bit. Add spinach and cook uncovered 1 minute or just until spinach is wilted.

EXPERT TIPS

Expert Tips

Why it Works: Heating Spices To best retain the flavor of spices and herbs, water is removed and spices and herbs are dried. This can be a problem as adding dried basil to a boiling soup or ground cinnamon to muffins may release only some of the herb's or spice’s flavor. The secret to getting the most out of your spice cabinet? Preheat your herbs and whole spices by dry roasting or frying. Heating releases the trapped essential oils, allowing them to more easily flavor your dish. To experiment, try heating whole spices like cumin, peppercorn or cinnamon in a small skillet over medium-low heat. Within minutes you will smell the essential oils reawaken! Allow them to cool on a plate before grinding and adding to your dish. You will be surprised by the intensity of the flavor.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
750
(
Calories from Fat
380),
% Daily Value
Total Fat
43g
43%
(Saturated Fat
17g,
17%
Trans Fat
0g
0%
),
Cholesterol
140mg
140%;
Sodium
1210mg
1210%;
Total Carbohydrate
38g
38%
(Dietary Fiber
7g
7%
  Sugars
9g
9%
),
Protein
54g
54%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
30%;
Calcium
15%;
Iron
40%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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