Chicken, pea and potato curry

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

Recipe «Chicken, pea and potato curry» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.