One Pot Chicken Curry

This is a great dish to rustle up when you’re on the move or looking for a tasty Friday night dinner option.

Serves four

Ingredients

1 tablespoon cooking oil
750g boneless chicken thighs, cubed
1 large brown onion, cut into wedges
1 teaspoon ground ginger
2 cloves garlic, minced
1 tablespoons curry powder
1/4 teaspoon ground cumin
250ml chicken stock
2 carrots, peeled and sliced
2 large potatoes, washed and cubed
375ml tin coconut milk (you can use the light variety)
500g tin canned diced tomatoes, drained
Freshly ground salt and black pepper to taste

Method

Heat oil in a large pot over a medium to high setting. Add the chicken and salt and pepper to taste. Cook until browned, stirring occasionally. Add the onion and fry until slightly tender. Add the ginger, garlic, curry powder and cumin and fry for a further two minutes.

Pour over the stock and stir, ensuring you scrape all the brown tasty bits at the bottom of the pot.

Stir in the coconut milk and add the potatoes. Leave to simmer for five minutes, and then add the tomatoes and carrots.

Simmer until vegetables are tender and season further if required.

Enjoy with the friends you’ve met on your journey.