Chicken and Potato Curry

Instructions

1. 1

   Prepare the ingredients, allowing 10 minutes: peel the potatoes and cut into roughly 2 cm pieces. Finely chop the onion and mince the garlic. Use full-fat canned coconut milk. Cut the raw boneless, skinless chicken breast across the grain into strips about 5 mm thick.

2. 2

   Put the potatoes in a deep 30 cm skillet, cover with water, bring to a boil and cook for 12–15 minutes until tender, then drain and set aside.

3. 3

   Add the oil to the deep 30 cm skillet and heat over medium-high heat for 1 minute. Add the onion, reduce to medium heat and cook uncovered for 3 minutes, stirring frequently.

4. 4

   Stir in the garlic, curry powder and tomato paste; cook over medium heat for 1 minute. Add the crushed tomato and salt and cook for another 1 minute, stirring.

5. 5

   Add all 400 ml coconut milk and the potatoes; do not add water. Increase to medium-high heat and cook uncovered for 3 minutes, stirring until bubbling. Mash about one-quarter of the potatoes into the sauce with a fork to help it thicken.

6. 6

   Stir in the chicken and frozen peas, separating the chicken strips. Keep over medium-high heat for 2 minutes to return to a simmer, then reduce to medium-low and simmer uncovered for 6 minutes, stirring occasionally. Check that the thickest chicken pieces reach 165°F/74°C with a food thermometer inserted sideways; continue cooking if needed.

7. 7

   Stir over low heat for the final 1 minute. The sauce should be creamy and cling to the potatoes rather than pool like broth. Divide the chicken, potatoes, peas and sauce evenly among four bowls.