Chicken and Potato Curry

Name: Chicken and Potato Curry
Total time: 50 min
Yield: 4 servings
Ingredients: 700 g Chicken thigh fillets; 600 g Potatoes; 400 ml Coconut milk; 400 g Tinned chopped tomatoes; 200 g Brown onions; 15 g Garlic; 15 g Fresh ginger; 300 g Basmati rice; 2 tbsp Curry powder; 20 ml Vegetable oil

Mild enough for everyone, and the potatoes make 700g of thighs feed four properly.

Serves 4 50 min 40g proteinKid-friendly

chickenindianriceone-panbudgetfreezer-friendly

Plan it this week

What it costs, and where to buy it

Pricing every ingredient across your shops…

Ingredients

Chicken thigh fillets700 g
Potatoes600 g
Coconut milk400 ml
Tinned chopped tomatoes400 g
Brown onions200 g
Garlic15 g
Fresh ginger15 g
Basmati rice300 g
Curry powder2 tbsp
Vegetable oil20 ml

Method

Cook the diced onion in the oil in a large pot over medium heat for 8 minutes until golden at the edges.
Add the garlic, grated ginger and curry powder and stir for 1 minute until fragrant.
Add the diced chicken and turn it through the spices for 3 minutes.
Stir in the tinned tomatoes, coconut milk and the potatoes cut into 3cm chunks, and bring to a simmer.
Cook uncovered for 30 minutes until the potatoes are tender and the sauce has thickened.
Season to taste, cook the rice, and serve the curry spooned over it.