Weeknight chicken and potato curry

By: Dale Whybrow
From: The Potato Cookbook
Serves: 6

The combination of sweet and savoury spices in the curry powder makes this a winner with the whole family. If you want to ramp up the heat, add a sliced red chilli when you cook the garlic and ginger.

Ingredients

Quantity	Ingredient
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

To serve

Quantity	Ingredient
15g	chopped fresh coriander

Method

Heat the vegetable oil in a large frying pan over medium–high heat. Add the chicken and stir until coloured on all sides, about 4 minutes. (You may need to do this in 2 batches, depending on the size of your frying pan.)
Add the onion wedges and cook until softened, stirring often, about 3 minutes. Reduce the heat to medium and stir in the garlic, ginger, curry powder, cumin, pepper and sea salt until the chicken is well coated and the spices are fragrant, about 2 minutes. Pour in the stock and the tomatoes and add the potatoes and carrot. Bring to the boil, then reduce the heat to medium–low and simmer until the vegetables are almost tender, about 15 minutes.
While the curry is simmering, cook the rice using your preferred method or the packet instructions.
Add the broccoli, coconut milk and lemon juice and simmer for 5 more minutes.
Serve in individual bowls, sprinkled with the coriander.

Tags:: Potato

Weeknight chicken and potato curry

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