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Chicken, pea and potato curry
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Enhance with a dollop of tangy sour cream!
Ingredients:
  • 27.30 gm 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
  • 3.13 gm 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 (3/4 cup) frozen peas
  • Steamed white rice, to serve
  • Light sour cream, to serve
Instructions:
  • In a large saucepan or deep frying pan, heat half of the oil over medium-high heat. Cook half of the chicken until golden, about 3-4 minutes, then transfer to a plate. Repeat with the remaining chicken.
  • Heat the rest of the oil in the pan and sauté the onion, garlic, and ginger until soft. Stir in the curry powder, turmeric, and chili powder. Cook until aromatic.
  • Combine chicken, potato, and coconut milk in a pot and bring to a gentle simmer over medium heat. Cook for 30 minutes or until the potato is tender. Stir in the peas and cook for an additional 2 minutes. Serve with rice and a dollop of sour cream.

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