Ingredients
- 800g chicken breast, cut into bite sized pieces
- 1 teaspoon turmeric
- 1 teaspoon mild curry powder
- 3 tablespoons natural yoghurt
- 2 tablespoons tomato puree
- 1 onion
- 4cm piece ginger
- 2 cloves garlic
- 1 tablespoon olive oil
- 500g potatoes, cut into bite sized pieces
- 2 cups / 500ml coconut milk
- ½ cup / 125ml chicken stock
- 2 tablespoons mango chutney
- brown basmati, rice to serve
- extra yoghurt, to serve
- pappadums, to serve
- fresh coriander, to serve
Instructions
In a bowl, combine the chicken, turmeric, curry powder, yoghurt and tomato puree.
Place the onion, ginger and garlic into a food processor and blitz to a paste. Heat the oil in a large frypan over medium heat and then add the paste and cook 8-10 minutes. Add in the chicken and yoghurt and cook for 5 minutes, til the chicken starts to whiten. Add the potatoes, coconut milk and stock and simmer 20-30 minutes until all cooked through. If needed add extra water to the sauce.
Remove from heat, stir through the mango chutney and serve with steamed rice, yoghurt, pappadums and fresh coriander.
Notes
You could add in other veggies such as string beans, carrot, peas or spinach. Depending on how you like them cooked, either add in with the potatoes, or stir through at the end. (if using spinach)
This will last in the fridge up to 3 days and freezes really well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner