Meat

Ingredients
  • 750 g (1½ lb) skinless, boneless chicken thighs
  • 2 tablespoons medium curry powder (see page 16)
  • 1 tablespoon groundnut oil
  • 4 garlic cloves, crushed
  • 1 onion, sliced
  • 4 small tomatoes, chopped
  • 400 ml (14 fl oz) reduced-fat coconut milk
  • 250 ml (8 fl oz) chicken stock
  • 3 potatoes, peeled and quartered
  • salt
Directions

Place the chicken in a non-metallic bowl and sprinkle over the curry powder. Toss to mix well and marinate in the refrigerator for 30 minutes.

Heat the oil in a large saucepan over a medium-high heat. Add the garlic, onion and tomatoes, and fry for 3–4 minutes. Add the marinated chicken and stir-fry for 4–5 minutes.

Add the coconut milk, stock and potatoes and season to taste. Bring to the boil, reduce the heat to medium-low and simmer gently for 30–40 minutes until the chicken is tender. Serve hot with rice and pickles.

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