Chicken and potato curry
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 Tbsp Garam masala
- 8 chicken thighs
- 1 Tbsp butter
- 1/2 onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 tsp ginger, finely chopped or grated
- 1 tsp cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 Tbsp ground nutmeg
- 2 tsp turmeric, ground
- 2 Tbsp hot garam masala
- 3 large potatoes, cubed
- 500ml chicken/ vegetable stock
- 300ml coconut milk
- 150ml milk mixed with 2 tsp cornflour
- salt, to taste
- 10 g mint, finely chopped
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Cooking Instructions
- In a large saucepan or pot, brown the chicken and set aside.
- In the same pot, melt the butter and fry the onions until soft and translucent. Add the garlic and ginger and fry for another minute.
- Add all the spices and allow to fry until fragrant.
- Add the chicken back to the pot and also add the diced potatoes. Stir to coat in all the spices.
- Pour in the chicken stock. The stock should just cover the chicken pieces. Add 150ml cream and turn the heat down. Cover and allow to simmer gently for 20 to 25 minutes.
- Check that the chicken and potatoes are cooked then add the rest of the coconut milk and the milk mixture. Allow to bubble until thickened and season to taste.
- Serve with steamed rice and a good scattering of fresh mint.
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