Simple Chicken Curry
Rated 3.4 stars by 24 users
Author:
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
-
- 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.
