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Finger-Licking Curried Chicken

Take the skin off chicken to lower the amount of saturated fat.


  • 1 1/2 tsp curry powder
  • 1 tsp thyme, crushed
  • 1 stalk scallion, chopped
  • 1 Tbsp hot pepper, chopped
  • 1 tsp black pepper, ground
  • 8 cloves garlic, crushed
  • 1 Tbsp ginger, grated
  • 3/4 tsp salt
  • 8 pieces chicken, skinless (breast, drumstick)

  • 1 Tbsp olive oil
  • 1 cup water
  • 1 medium white potato, diced
  • 1 large onion, chopped


Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, onion, and salt.

Sprinkle seasoning mixture on chicken. Marinate for at least 2 hours in the refrigerator.

Heat oil in skillet over medium flame. Add chicken and sauté.

Add water and allow chicken to cook over medium flame for 30 minutes.

Add diced potatoes and cook for an additional 30 minutes.

Add onions and cook 15 minutes more or until meat is tender.

Makes 6 servings - Serving size: 1/2 breast or 2 small drumsticks

Calories 213
Fat 6 g
Cholesterol 81 mg
Sodium 363 mg

National Heart, Lung, and Blood Institute

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