Jennie's curried chicken & potatoes from What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities (page 141) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 04, 2025

    I made 1/2 recipe with 3 bone-in, skin-on chicken thighs, simmered for the full 1.5 hrs since I had time - not completely necessary, but I imagine the end goal is for everything to be falling-apart tender. I used S&B curry powder with a little allspice added, and chicken broth instead of water. I had to add another cup of liquid with the potatoes and carrots, so it was good the potatoes started to break down to thicken the sauce. Added frozen peas at the end. Quite good for such a simple dish.

  • kari500 on April 01, 2025

    I also used boneless skinless thighs, and cut them into 3 pieces each. Sauteed briefly with onions, then added chicken broth instead of water and the potatoes and carrots (doing it this way meant it was ready in about 30-40 minutes). Even with these shortcuts this was absolutely delicious. Neither of us love carrots, but this was absolutely great way to get us to eat them. Bonus: enough leftover for a second meal!

  • Lepa on February 26, 2025

    I made this with bone-in breasts, which my kids complained about, but I thought it was terrific. Very comforting since some of us are under the weather. I ordered the Jamaican curry powder that was recommended and it was delicious!

  • Anniefro21 on February 06, 2025

    My family loved this recipe! I did make some minor changes. I used boneless skinless chicken thighs. I still used the full amount of seasoning and browned the chicken. I did however cut the overall cooking time because of this. After adding the rest of the ingredients, I cooked the whole dish for about an 50 minutes. I also substituted chicken broth for the water, and used a cornstarch slurry to slightly thicken the rich flavorful stew. I served it over rice. I would definitely make this again. I did have to add more salt to the final dish.

  • cheffreddie on November 04, 2024

    We lovvved this dish! Couldn't find Jamaican curry powder at my local grocery stores, so I used some S&B curry powder I had on hand which has similar ingredients, and added some allspice and cinnamon. Also used boneless skinless thighs out of laziness. Because of this swap, I was able to reduce the cooking time to a little over an hour instead of the 1.5 she states in the recipe. The potatoes broke down a bit as they cooked and added nice body to the stew, and the chicken was fall-apart tender. This would be a great alternative to Japanese curry rice if you didn't have any roux packages on hand. I bet it'll be even more delicious with the extra flavor from the bone-in, skin-on chicken she calls for too.

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