Chicken & Potato Curry with Rice

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INGREDIENTS

Curry Base

• 3 medium Brown or Red Onions

• 8 cloves Garlic

• Ginger (equal amount to Garlic)

• 400g / 14oz Tomatoes (fresh or canned)

• 1/2 tbsp Honey

Vegetable

• 300g / 11oz Potatoes

Protein

• 500g / 1.1lb Chicken Thighs

Herbs

• 1 handful Coriander Leaves

Spices

• 1 tsp Ground Cumin

• 1 tsp Ground Coriander

• 1 tsp Turmeric Powder

• 1 tsp Kashmiri Chili Powder (use a spicier chili powder if you prefer, or use paprika if you want no heat)

• 1 tsp Garam Masala

Rice

• 1.5 cups Jasmine Rice (or any other white rice)

For Cooking

• 3 tbsp Cooking Oil (e.g. vegetable, canola, sunflower)

• Salt to taste

• Water

• 4 tbsp Greek Yogurt

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METHODS

Step 1: Blend the curry base

• Cut the ends off the onions and peel the skin. Roughly dice

• Cut the end off each garlic clove and lightly crush with the side of your knife. Peel the skin

• Scrape off the skin of the ginger with a teaspoon. Roughly chop into pieces

• If using fresh tomatoes, roughly dice

• Add the chopped onion, garlic, ginger, tomatoes and 1/2tbsp honey to a blender. Blend until smooth

• Set aside until needed

Step 2: Prepare the potatoes

• Peel the potatoes

• Cut into large pieces (~5cm / 2in cubes)

• Set aside in a bowl

Step 3: Chop the coriander

• Roughly chop the coriander leaves and set aside in a separate bowl

Step 4: Mix the spices

• Add all spices to a bowl and mix to combine

Step 5: Prepare the chicken

• Trim the chicken of unwanted skin, fat, connective tissue, bone and cartilage

• Cut into bite-sized pieces and set aside in a bowl

Step 6: Cook the curry

• Heat a pot or high-walled pan (stainless steel, ceramic-coated or non-stick) over high heat

• Add 3tbsp of cooking oil and swirl to coat the surface

• Add the chicken pieces and allow to sit undisturbed for 1-2 minutes, or until seared on the bottom. Mix the chicken and allow to sear on the other side for 1-2 minutes. Remove the chicken from the pan, tilting to reserve the oil

• Add the blended curry base to the pan. Cook over high heat until most of the liquid has evaporated

• Turn the heat to low and add the spice mix. Stir for 30-60 seconds, or until fragrant

• Add 4tbsp Greek yogurt. Stir until incorporated

• Add the seared chicken (along with any resting liquid), chopped potato, a generous pinch of salt, and enough water to cover the chicken and potatoes. Bring to a boil over high heat

• Cover with a lid and cook over low heat until potatoes are cooked (~20-40 minutes), stirring every 10 minutes.

• Continue cooking with the lid off the reduce the curry if needed

• Taste the curry and add salt if needed

• Add the chopped coriander and stir through

• Set aside to cool

Step 7: Cook the rice

• Add 1.5 cups of rice to a bowl and wash with water 3-4 times

• Drain and add to a pot or rice cooker. Add enough water to cover the surface by ~1-2cm / 0.4-0.8in

• If using a rice cooker, cook as instructed

• If using a pot, bring to a boil over high heat. Once boiling, cook over low heat with the lid on for 10 minutes. Turn the heat off, but leave the lid on for a further 10 minutes

• Fluff the rice with a spatula to release excess steam

Step 8: Storage & serving

• Evenly distribute the rice between four containers on one side

• Evenly distribute the curry on the other side of the containers

• Store in the fridge for up to one week

• To serve, microwave to reheat and enjoy!

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VIDEO

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NUTRITION

Servings: 4

Nutrition per serving:

• Calories - 673

• Protein - 34.7g

• Carbohydrate - 91.1g

• Fat - 18.5g