Chicken & Potato Curry

Serves 2


1/2tsp coriander
1/2tsp turmeric
1 onion (s)(sff)
1tsp garam masala
1tsp cumin seeds
1tbsp sweetener
2tsp curry powder
2 birds-eye chilli (s)(sff)
2 garlic cloves (sff)
2cm ginger root, grated
Knorr chicken stock pot
250g waxy salad potatoes cut in half (ff)
325g chicken thigh fillets, de-skinned, cut into small pieces (ff)
410g tin of chopped tomatoes (s)(sff)


Blitz the onion, ginger, chilli & garlic in a mini blender, mix to a coarse paste.

Part boil the potatoes then drain & set aside.

Prepare the chicken, removing any fat, cut into small pieces and place in a bowl, add the blitzed ingredients & mix, Cover with cling film and marinate for at least 1hr.

In a frying pan, sprayed with Fry Light, add the cumin seeds until they start to spit, add the curry powder, turmeric, coriander, tomatoes, and sweetener, mix then add the chicken & cook for a few mins.

Add the potato, stock pot, mix well, bring to a boil then simmer for 20mins, add garam masala, cook for a further 5 mins, serve on a bed of rice.

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