Chicken and Potato Curry

Name: Chicken and Potato Curry
Prep time: 2 h 10 min
Cook time: 45 min
Total time: 2 h 55 min
Cuisine: Asian, Indian
Ingredients: 400g chicken thighs diced; Marinade ingredients:; 100ml natural yoghurt; 1 tsp. paprika; ½ tsp. ground cumin; 1 tsp. garam masala; ½ tsp turmeric; ½ tsp. salt; 1 heaped tbsp. Korma paste; Sauce:; 2 onions sliced; 4 cloves garlic crushed; 1 thumb sized piece of ginger grated; ½ tsp. turmeric; 1 tsp. mustard seed; ½ tsp chilli powder; 1 tsp. garam masala; 2 heaped tbsp. Korma paste; 1-2 large green chillies finely diced or to taste; 1 x 400g tin chopped tomatoes; 1 x 400g tin coconut milk; 500g potatoes peeled and diced; Fresh coriander to garnish

3 steps

Prep:2h 10minCook:45min

Updated at: Thu, 17 Aug 2023 14:18:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories584.3 kcal (29%)

Total Fat40.8 g (58%)

Carbs41.4 g (16%)

Sugars9.4 g (10%)

Protein18.1 g (36%)

Sodium906.6 mg (45%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1: Place the chicken into a bowl along with the marinade ingredients, cover and leave for at least two hours, but longer if you can. Cook in a hot non-stick frying pan for 1-2 minutes per side until golden then set aside.

Step 2

2: Fry the onion for 5-6 minutes then add the garlic and ginger, add the spices, chilli and korma paste and cook for a further 2 minutes. Pour in the tomatoes and coconut milk then bring to a simmer. add the chicken into the sauce along with the potatoes. Bring up to a simmer then cover and cook for 30 minutes.

Step 3

3: Garnish with some fresh coriander and yoghurt and serve with rice and naan bread.