Tuesday, September 4, 2012

Allergy free Indian chicken and potato curry recipe

  • 1½ tbsps olive oil
  • 2 large chicken breasts, cut into chunks
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm piece fresh ginger, minced
  • 1¼ tsps curry powder
  • 1 tsp ground turmeric
  • 1 tsp yellow mustard powder
  • ½ tsp chilli powder
  • 2-3 large potatoes, diced
  • 1 large carrot, cut into large chunks
  • 400ml can coconut milk
  • 1 cup frozen peas

  • Heat half the olive oil in a large wok over a medium-high heat.
  • Cook the chicken for 3-4 minutes.
  • Transfer the cooked chicken to a plate.
  • Heat the remaining olive oil in the wok.
  • Cook the onion, garlic and ginger, stirring, for 2 minutes or until the onion is soft.
  • Add the curry powder, mustard powder, turmeric and chilli powder.
  • If the spices remain dry then add a dash of oil so they don't stick to the bottom of the wok.
  • Cook, stirring, for 1 minute or until aromatic.
  • Add the chicken, carrot, potato and coconut milk.
  • Bring to a boil.
  • Reduce the heat and simmer, covered.
  • Cook for 20 minutes or until the potato is tender.
  • Stir in the peas and cook for a further 2 minutes.

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