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PREP 20 minutes
TOTAL 2 hours 50 minutes
Serves
US | METRIC

INGREDIENTS

  • 400 g chicken thighs diced
Marinade ingredients:
  • 100 ml natural yoghurt
  • 1 tsp paprika
  • ½ tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp salt
  • 1 tbsp Korma paste
Sauce:
  • 2 onions sliced
  • 4 cloves garlic crushed
  • 1 thumb sized piece of ginger grated
  • ½ tsp turmeric
  • 1 tsp mustard seed
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 2 tbsps Korma paste
  • 2 large green chillies finely diced or to taste
  • 400 g tin chopped tomatoes
  • 400 g tin coconut milk
  • 500 g potatoes peeled and diced

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Chicken and Potato Curry

Chicken and Potato Curry

I just love this coconut rich curry. marinading the chicken isn't essential but it really does make a difference to the overall flavour of this curry.

  1. Place the chicken into a bowl along with the marinade ingredients, cover and leave for at least two hours, but longer if you can. Cook in a hot non-stick frying pan for 1-2 minutes per side until golden then set aside.
  2. Fry the onion for 5-6 minutes then add the garlic and ginger, add the spices, chilli and korma paste and cook for a further 2 minutes. Pour in the tomatoes and coconut milk then bring to a simmer. add the chicken into the sauce along with the potatoes. Bring up to a simmer then cover and cook for 30 minutes.
  3. Garnish with some fresh coriander and yoghurt and serve with rice and naan bread.

 

Chicken and Potato Curry

Chicken and Potato Curry

I just love this coconut rich curry. marinading the chicken isn't essential but it really does make a difference to the overall flavour of this curry.

PREP 20 minutes
TOTAL 2 hours 50 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 400 g chicken thighs diced
Marinade ingredients:
  • 100 ml natural yoghurt
  • 1 tsp paprika
  • ½ tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp salt
  • 1 tbsp Korma paste
Sauce:
  • 2 onions sliced
  • 4 cloves garlic crushed
  • 1 thumb sized piece of ginger grated
  • ½ tsp turmeric
  • 1 tsp mustard seed
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 2 tbsps Korma paste
  • 2 large green chillies finely diced or to taste
  • 400 g tin chopped tomatoes
  • 400 g tin coconut milk
  • 500 g potatoes peeled and diced
  1. Place the chicken into a bowl along with the marinade ingredients, cover and leave for at least two hours, but longer if you can. Cook in a hot non-stick frying pan for 1-2 minutes per side until golden then set aside.
  2. Fry the onion for 5-6 minutes then add the garlic and ginger, add the spices, chilli and korma paste and cook for a further 2 minutes. Pour in the tomatoes and coconut milk then bring to a simmer. add the chicken into the sauce along with the potatoes. Bring up to a simmer then cover and cook for 30 minutes.
  3. Garnish with some fresh coriander and yoghurt and serve with rice and naan bread.

 

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