Coconut Chicken, Potato and Pea Curry
A fragrant one-pan chicken curry with creamy coconut, tender potatoes and sweet peas.
Asian-inspiredChickenDairy-freeHigh fibreHigh proteinUnder 45 minutes
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Loading MealPair
For 2
Ingredients
Curry
- 275g, cut into 3 cm pieces
- 250g, halved
- 0.5 tbsp
- 0.5, thinly sliced
- 1 clove, finely grated
- 7.5g, finely grated
Spices
- 5 (optional)
- 0.5 tsp
- 0.5 tsp
- 0.5 tsp
Sauce
- 200ml
- 100ml
To finish
- 100g
- 0.5, cut into wedges
- 0.25 tsp
Get everything ready
Preparation
- 1
Prepare and measure
Halve the potatoes, slice the onion, grate the garlic and ginger, cut the chicken into pieces and measure the remaining ingredients. Cut the lime into wedges.
Step by step
Cooking
- 1
Start the tempering
Heat the oil in a wide saucepan over a medium heat. Add the mustard seeds and curry leaves, if using, and cook for 30 seconds until fragrant and the seeds begin to pop.
Timer available in cooking mode · 1 min
- 2
Cook the chicken base
Add the onion and cook for 5 minutes. Stir in the garlic, ginger, turmeric and coriander for 1 minute, then add the chicken and cook for 3 minutes.
Timer available in cooking mode · 9 min
- 3
Simmer the potatoes
Add the potatoes, coconut milk and water. Bring to a gentle simmer, cover and cook for 16 minutes, stirring once or twice, until the potatoes are tender and the chicken is cooked through.
Timer available in cooking mode · 16 min
Cooked this meal?
New — public averages appear after five verified ratings.
Sign in to rateFrom verified cooks
James Brunwin
★★★★★
