Chicken and Potato Curry
Mild enough for everyone, and the potatoes make 700g of thighs feed four properly.
Serves 4 50 min 40g proteinKid-friendly
chickenindianriceone-panbudgetfreezer-friendly
Plan it this weekIngredients
- Chicken thigh fillets700 g
- Potatoes600 g
- Coconut milk400 ml
- Tinned chopped tomatoes400 g
- Brown onions200 g
- Garlic15 g
- Fresh ginger15 g
- Basmati rice300 g
- Curry powder13 g
- Vegetable oil20 ml
Method
- Cook the diced onion in the oil in a large pot over medium heat for 8 minutes until golden at the edges.
- Add the garlic, grated ginger and curry powder and stir for 1 minute until fragrant.
- Add the diced chicken and turn it through the spices for 3 minutes.
- Stir in the tinned tomatoes, coconut milk and the potatoes cut into 3cm chunks, and bring to a simmer.
- Cook uncovered for 30 minutes until the potatoes are tender and the sauce has thickened.
- Season to taste, cook the rice, and serve the curry spooned over it.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
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Not priced
- Chicken thigh fillets · 700 g
- Potatoes · 600 g
- Coconut milk · 400 ml
- Tinned chopped tomatoes · 400 g
- Brown onions · 200 g
- Garlic · 15 g
- Fresh ginger · 15 g
- Basmati rice · 300 g
- Curry powder · 13 g
- Vegetable oil · 20 ml