Allergy free curried chicken, potato and carrot stir fry recipe

Ingredients

• 2 tbsps olive oil
• ¼ tsp mustard seeds
• 2-3 cloves garlic, chopped fine or minced
• 2 green chillies, chopped fine (optional)
• 5 curry leaves
• 1 large onion, finely sliced
• 400g chicken, shredded or sliced fine
• Salt, to taste
• ¼ tsp turmeric powder
• ½ tsp chilli powder
• ½ tsp garam masala
• 2 carrots, finely grated
• ¼ cup water
• 4 potatoes, cubed

Method

• In a wok or frying pan, heat the oil over a medium to high heat.
• Add the mustard seeds, cooking them until they make a cracking sound.
• Add the garlic, chillies and curry leaves and fry for a minute until fragrant.
• Add the onions and chicken and sauté until the onions soften.
• Season with a little salt.
• Add the turmeric, chilli powder and garam masala powder, frying for a few seconds until fragrant.
• Add the water and stir through.
• Add the grated carrot and toss to combine.
• Then add the potatoes and a little more salt if desired.
• Reduce the heat to low.
• Cover the wok or frying pan for about 10 minutes, stirring occasionally, until the potatoes are tender.
• Serve as is, with bread or on rice.