Argentina Chicken Curry Recipe - Serves 4

Argentina Chicken Curry Recipe

520 calories each serving (718 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Mild


680g (1 lb 8 oz) boneless and skinless chicken breasts, cut into 1cm (1/2 inch) cubes
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1ml) ground black pepper
2 teaspoons (10ml) curry powder
250ml (9 fl oz) coconut milk
1 tablespoon (15ml) tomato paste (puree)
2.5cm (1 inch) cube fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
360g potatoes, peeled and cut into 1cm (1/2 inch) cubes
3 tablespoons (45ml) cooking oil
1 large onion, peeled and finely chopped
1 large red bell pepper (capsicum), cored and coarsely chopped
1 cup (250ml) fresh coriander (cilantro) leaves, finely chopped


Put the chicken cubes into a large bowl, sprinkle in the salt, pepper and curry powder, mix well so that the chicken is evenly coated and set aside
Put the coconut milk into a medium bowl, add the tomato paste, ginger and garlic, mix well and set aside
Parboil the potatoes by boiling a saucepan of water, adding the potatoes and boiling for 5 minutes before draining and then setting aside
Heat the cooking oil in a large heavy-bottomed frying pan or saucepan over a medium to high heat
Add the onion, bell pepper and parboiled potatoes, mix well and saute until the onion starts to brown (8-14 minutes), turning every minute
Add the chicken cubes, mix well and saute for 10 minutes, turning often (add a little hot water if the curry gets too dry)
Add the coconut milk mixture, mix well, bring to a simmer, adjust the heat to maintain the simmer, cover and cook for 12 minutes, stirring a couple of times
Make sure that the chicken is cooked (cook for longer if needed)
Sprinkle in the fresh coriander (cilantro), mix well and serve hot on rice

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Recipe submitted on 19 May 2016

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