For a few years, I have been fiddling around with chicken
curry. A few months ago, I added potato because the crowd was bigger
than I expected, and I had to stretch it.
I chopped up new white potatoes, and boiled them in chicken
broth with curry powder, cinnamon and salt. I added the potatoes to
the chicken curry about 5 minutes before it was done. I expected it
to be overkill on the strach, since the curry is served over rice.....
but wow! It was the best curry I had made thus far! Between the
textures of the chicken and the rice, the softness of the potatoes
really added a different layer of 'feel'. They also brought a
sweetness to the dish, and really carried the flavors well.
I also use Vidalia onions, diced tomatoes and fresh baby
spinach in my chicken curry. Anyone have other suggestions?