Chicken, pea and potato curry

Cooking Meat Chicken, pea and potato curry

This recipe is special served with a dollop of sour cream!

Lables: Low carb Low kilojoule Low sodium Low sugar Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat half the oil in a large saucepan or deep frying pan over medium-high heat. Cook half the chicken for 3-4 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
  2. Heat the remaining oil in the pan. Cook the onion, garlic and ginger, stirring, for 2 minutes or until soft. Add the curry powder, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.
  3. Add the chicken, potato and coconut milk. Bring to a simmer. Reduce heat to medium. Cook for 30 minutes or until the potato is tender. Stir in the peas and cook for a further 2 minutes. Serve with rice and sour cream.

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1 1/2 tbsp olive oil
4 chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2cm-piece fresh ginger, peeled, finely chopped
1 1/4 tsp curry powder
1 1/4 tsp ground turmeric
1/4-1/2 tsp chilli powder
2 large Red Rascal potatoes, cut into 3cm pieces
400ml can light coconut milk
120g frozen peas
Steamed white rice, to serve
Light sour cream, to serve

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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