I must admit that although I am the main meal maker, my Husband has several dishes that he by far and away cooks better than I and Chicken and Potato Curry is one of his simple yet amazingly tasty dishes that I love to see on our weekly meal planner!
What I also love about this dish is the fact you can change the quantities of any of the vegetables that you add into the dish making it really easy to adapt for set preferences and picky eaters.
This recipe could also be made meat free by removing the chicken and using vegetable stock instead of chicken stock as we have cooked it this way before and it’s equally as delicious and you could use either fresh or frozen vegetables depending what you have too.
- 2 large chicken breasts
- 2 large potatoes
- 1 red pepper (fresh)
- 1 yellow pepper (fresh)
- 150g peas (petit pois, we used frozen)
- 1 fresh red chilli
- 1 table spoon tomato puree
- 400ml tinned coconut milk
- 2 vegetable stock cubes
- 1 large onion
- 1 table spoon of lazy garlic
- 1 heaped table spoon mild curry powder
- 1 level table spoon of turmeric
- 1 level table spoon of cumin
- 1 teaspoon of chilli powder
- 1 teaspoon of olive oil
- Peel and cube potatoes and part boil
- Add both stock cubes to 100ml boiling water and dissolve
- Chop chilli and onion and add to the stock, along with turmeric, cumin, garlic, tomato puree, curry and chilli powder and blend
- Add oil to the pan and cube and cook chicken over a medium heat until cooked
- Add the blended ingredients to the chicken and add in the coconut milk and stir
- Cube the fresh peppers and add into the pan and continue to cook until they soften (around 5 mins) then add in the cubed potato and stir.
- Cook everything until thoroughly softened
- Should the curry become thick you can add in more water but remember to stir well.