Allergy free Indian chicken and potato curry recipe

Ingredients

• 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

Method

• 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.