2 tablespoons |
vegetable oil |
800g |
boneless, skinless chicken thigh fillets, cut into 3 cm pieces |
1 |
large onion, sliced into thin wedges |
2 |
garlic cloves, finely chopped |
2 teaspoons |
finely chopped ginger |
3 teaspoons |
curry powder |
1/2 teaspoon |
ground cumin |
1/2 teaspoon |
freshly ground black pepper |
1/2 teaspoon |
sea salt |
500ml |
chicken stock |
400g |
tomatoes |
3 |
medium–large waxy potatoes, peeled and cut into 1 cm cubes, about 600 g |
1 |
large carrot, halved lengthways and sliced |
400g |
uncooked long-grain rice |
90g |
broccoli florets |
250ml |
coconut milk |
2 teaspoons |
lemon juice |