Name: Creamy chicken and potato curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 8 chicken thighs; 3 Tbs butter; 1 onion chopped; 2 garlic cloves, crushed; 1 tsp ginger grated; 1 tsp cumin ground; 2 tsp coriander ground; 1/2 tsp cinnamon ground; 1/2 tsp nutmeg ground; 1 tsp turmeric ground; 2 Tbs garam masala hot; 3 potatoes large, cubed; 500 ml stock chicken; 300 ml cream; 150 ml milk mixed with cornflour; salt to taste; fresh mint

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Ingredients (17)

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

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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.

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