Chicken & Potato Curry
Easy
Introduction
The potato in this dish stretches the curry that little bit further without having to add extra chicken.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 450g chicken thighs, trimmed and cut into bite-sized pieces
- 2 tbsp korma paste
- 3 garlic cloves, crushed
- 1 inch ginger, grated
- 3 potatoes, peeled and cut into small chunks
- 1 tin chopped tomatoes
- Salt & pepper
- Pinch sugar
- Juice of half a lemon
- Basmati rice
TO SERVE:
Method
- 1. Heat the oil in a large pan, add the onion and cook for about 5 minutes, until it has softened. Add the chicken, and brown on all sides.
- 2. Stir in the curry paste, garlic and ginger, cooking for a few minutes before adding 100ml water, the potatoes and tomatoes. Simmer for 30 minutes, until the chicken and potatoes are cooked through. Season with salt, pepper and a pinch of sugar and the lemon juice.
