Simple Chicken Curry
Jessica Gray
Mild chicken curry with potato and peas that is super kid friendly and a great midweek meal.
Ingredients
- 500g boneless chicken thighs
- 1 onion
- 2 tbsp butter
- 2 large potatoes, peeled
- 1 cup peas
- 2 cup chicken stock
- 1/2 cup cream
- 1 tbsp cornflour
- 2 tbsp Goan to Bombay
- Man Grind
Directions
- Finely dice onion and add to large pan with butter over a medium high heat. Sauté for a minute or so.
- Add diced chicken thighs, cook off for 2-3 minutes.
- Peel potatoes and cut into cubes about 1.5cm in size. Add to the pan with Goan to Bombay.
- Add chicken stock and reduce heat to medium low and leave to simmer for 10-12min or until potatoes are cooked, stir occasionally.
- Stir in the cream.
- Mix the cornflour with a little water to form a slurry, add to the pan to thicken the gravy.
- Add the peas and simmer for a final two minutes.
- Check the seasoning and season with Man Grind if needed.
