Creamy chicken and potato curry

Aromatic and creamy, savour this hearty meal on chilly evenings.
 
recipes curry chicken potato
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Recipe from: 19 August 2010
Preparation time: 20 mins
Cooking time: 40 mins
 
 

Ingredients

 
  • 8
    chicken thighs
  • 3
    Tbs
    butter
  • 1
    large onion,finely chopped
  • 2
    cloves garlic, crushed
  • 1
    tsp
    ginger, finely chopped or grated
  • 1
    tsp
    ground cumin
  • 2
    tsp
    ground coriander
  • 1/2
    tsp
    ground cinnamon
  • 1/2
    tsp
    ground nutmeg
  • 1
    tsp
    tumeric
  • 2
    Tbs
    hot garam masala
  • 3
    large potatoes, cubed
  • 500
    ml
    chicken stock
  • 300
    ml
    cream
  • 150
    ml
    milk mixed with 2 tsp cornflour
  • salt to taste
  • fresh mint
Servings: Change Serving
 
 

Method

 
In a large saucepan/pot, brown the chicken and set aside.
In the same pot, melt the butter and fry the onions until soft and translucent.
Add the garlic and ginger and fry for another minute.
Add all the spices and allow to fry until fragrant.
Add the chicken back to the pot and also add the diced potatoes.
Stir to coat in all the spices.
Pour in the chicken stock. The stock should just cover the chicken pieces.
Add 150ml cream and turn the heat down.
Cover and allow to simmer gently for 20-25 minutes.
Check that the chicken and potatoes are cooked then add the rest of the cream and the milk mixture.
Allow to bubble until thickened and season to taste.
Serve with steamed rice and a good scattering of fresh mint.

For more of Simply Delicious' recipes click here.

 

Read more on: poultry  |  shallow-fry  |  slow cook
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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