Indian-Style Curry Chicken

Prep 25 min
Total 1 hr 5 min
Ingredients 10
Servings 6

Fill your home with the irresistible smell of Indian spices when making this curry-laced chicken dish blended with two Indian favorites, peas and potatoes. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 2, 2016

Ingredients

cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag), thawed

bag (12 oz) frozen sweet peas, thawed

can (14.5 oz) diced tomatoes with green chiles, undrained

teaspoons curry powder

1/2

teaspoon salt

tablespoons all-purpose flour

teaspoon paprika

teaspoon garlic salt

chicken drumsticks

tablespoon vegetable oil

Steps

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together potatoes, peas, tomatoes, 2 teaspoons of the curry powder and the salt. Spread evenly in baking dish.
2

In large resealable food-storage plastic bag, mix remaining 2 teaspoons curry powder, the flour, paprika and garlic salt; shake to mix. Add drumsticks; seal bag, and shake to coat.
3

In 12-inch skillet, heat oil over medium-high heat. Cook drumsticks in oil 8 to 10 minutes, turning frequently, until skin is brown (cook 6 drumsticks at a time if all don’t fit in skillet). Place drumsticks in 2 rows lengthwise over potato mixture, alternating direction of drumsticks to cover potato mixture. Cover tightly with foil.
4

Bake 30 minutes. Remove foil; bake about 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F).

Expert Tips

If canned vegetables are on sale, use two cans (15 oz each) sweet peas, drained, instead of the frozen peas.
Curry powder can be found in the spice and herb section of your local grocery store. Curry powder is actually a blend of herbs, spices and seeds. The blend can vary dramatically. The type most often found in grocery stores resembles the blends of southern India. The “Madras” variety will be hotter than the standard variety.