Home / WORLD WIDE COOKING RECIPES / mixed cuisine / Chicken and Potato Curry

Chicken and Potato Curry

2 tsp olive oil
500g coliban (washed) potatoes, cut into 2cm chunks
2 medium brown onions, halved, thinly sliced
1 tbs curry powder
500g chicken thigh fillets, trimmed of excess fat, cubed
250mls (1 cup) vegetable stock
125mls (1/2 cup) water
250g green beans, trimmed, halved diagonally
225g (1 1/2 cups) frozen peas
1/2 cup fresh coriander leaves, washed, dried
2 naan bread, to serve

 

Heat oil in a large saucepan over medium heat. Add potatoes, onions and curry powder and cook, stirring occasionally, for 5 minutes.

Increase heat to high, add chicken and cook for 3 minutes. Add stock, water, and beans. Bring to boil. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes. Stir through the coriander. Warm naan bread following packet directions. Serve the curry with warm naan bread.

Related posts:

About Don

One comment

  1. Belinda @zomppa

    Chicken curry remains one of my absolutely favorite! This one looks so flavorful!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top
Content Protected Using Blog Protector By: PcDrome.