Curry chicken with potatoes and peppers, a succulent and easy recipe that combines main course and side dish in one preparation. It can be made for Sunday lunch, dinner, or lunch. It is a dish that contains no eggs, gluten, or lactose, with an irresistible aroma that literally makes your mouth water and can be cooked in advance and served as needed, after reheating, without losing its tantalizing flavor or the aroma of the spices that give it that exotic note that is most welcome. With a few simple ingredients, we will prepare a rich, tasty dish in which the chicken will remain pleasantly tender and juicy.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 3 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 skinless chicken thighs
- 4 bell peppers
- 6 potatoes
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon chopped rosemary needles
- 3 leaves sage
- 1 small golden onion
- 1 clove garlic
- 3 carrots
- to taste coarse salt
- 2 cups water (or vegetable broth)
Tools
- 1 Baking dish
Steps
One of the ingredients for cooking the chicken and vegetables is water, which can be replaced with a light vegetable broth made separately (or leftover) according to our habits and personal tastes.
For 4 people, we can take 4 chicken thighs (one each) or about 2 pounds.
Divide the thighs into two parts (you can have your trusted butcher prepare them), remove the skin, make two or three cuts in the chicken meat, depending on the size of the pieces, to ensure they cook perfectly inside; place them in a baking dish.
Mix all the spices in a small bowl. Brush the chicken pieces first with a little extra virgin olive oil, then with some of the wine, and finally massage them with the spice mix.
Arrange the chicken pieces in the baking dish without overlapping and let them rest at room temperature for about an hour (if the temperature is too high, transfer the dish to the refrigerator, covered with plastic wrap).
During this time, wash the peppers and remove all inedible parts; cut them into wide strips (you can also use leftover grilled peppers).
Peel the potatoes and cut them into not too small pieces.
Finely chop the garlic (deprived of its inner germ) and the onion together.
After an hour, take the dish with the chicken and add the washed and roughly chopped carrots, the potatoes, the garlic and onion mixture, a handful of coarse salt (without overdoing it), and the water or broth.
The total cooking time for our curry chicken is about 60 minutes.
Place the baking dish in the oven, positioned on the bottom rack, and let it cook at maximum temperature for 60 minutes.
After 30 minutes of cooking, remove the baking dish from the oven, being careful not to burn yourself; turn the chicken pieces to the other side, to ensure they cook evenly, and drizzle with the remaining wine.
Fifteen minutes before the end of cooking, add the pepper strips, making sure they end up on the bottom of the dish to absorb the flavor.
Once cooked, remove the dish and let the dish cool for a few minutes before serving it with the cooking sauce. You will also need some good bread to “sop up” the sauce.
