This is a great dish to rustle up when you’re on the move or looking for a Friday night dinner option with minimal washing up.
Ingredients (serves four)
1 tablespoon cooking oil
750 g boneless chicken thighs, cubed
1 large brown onion, cut into wedges
1 teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon curry powder
1/4 teaspoon ground cumin
250 ml chicken stock
2 carrots, peeled and sliced
2 large potatoes, washed and cubed
375 ml tin coconut milk (you can use the light variety)
500 g tin canned diced tomatoes, drained
Freshly ground salt and black pepper to taste
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.