Serves 4
½ Tsp Turmeric
½ Tsp mustard seeds
½ Tsp Cumin seeds
½ Tsp Ground Cumin
½ Tsp Cinnamon
1Tbsp Hot Madras Curry Powder
1 Chilli, deseeded & finely chopped (s)
1 lemon. Juiced (s)
1 Onion, finely chopped (s)
2 Large Marie Piper potatoes (p)
3 Garlic cloves (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped tomatoes (s)
615g Skinless Chicken thighs (p)


Cut the chicken into small pieces, put in a glass bowl, juice the lemon & pour over the chicken, add the turmeric then mix together, cover & refrigerate for at least 30 mins.
In a frying pan, sprayed with frylight, add the seeds & heat until they “pop”, add the cumin, cinnamon, curry powder, stirring to prevent them burning.
Add the garlic, ginger, chilli, onion, cook for a few minutes then add the chicken, tomatoes, mix & cook for 15 mins.
Meanwhile cut the potatoes into small cubes & cook for 5 mins then drain & add to the chicken, cover & turn the heat to low , simmer for 20 mins or until the chicken is cooked. Add the peas 5 mins before finishing.
Serve with rice of your choice.

Credit: Pete’s Recipe Book