This is a quick and easy curry that can be knocked up in no time. This is destined for my freezer but when I am ready to defrost and heat through, I’ll add peas, a squeeze of lemon and fresh coriander.
6 chicken skinless, bone-in, thighs
3 small potatoes, halved
3 medium onions, chopped
2 tablespoon ginger & garlic paste
2 tomatoes, chopped
2 small tomatoes, chopped
1 heaped teaspoon coriander powder
1 heaped teaspoon cumin powder
1 heaped teaspoon garam masala
1 teaspoon (or more) red chilli powder
1 teaspoon turmeric
Lemon juice (squeeze)
Handful frozen peas
Pinch sea salt
Marinate the chicken with turmeric powder and salt for an hour or so.
Fry the potatoes in a pan with oil over medium heat. When they have taken on some colour remove and set aside.
In the same pan quickly fry the ginger and garlic for one minute then add the onion and a pinch of salt and fry until soft and light brown.
Next add the tomatoes and dry spices, stir and mix well continuing to cook until the tomatoes have started to breakdown.
Add the chicken and when it has taken on colour and water, not too much as you can always add more if things start to dry out.
Add back the potatoes.
Turn up the heat and soon as the pan starts to bubble, cover and turn down the heat.
Cook for 15 – 20 minutes until the chicken is tender and cooked through.