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Chicken, pea and potato curry

Chicken, pea and potato curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This recipe is special served with a dollop of sour cream!
  • 1½ tbs olive oil
  • 4 chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm-piece fresh ginger, peeled, finely chopped
  • 1¼ tsp Keen’s Traditional Curry Powder
  • 1¼ tsp ground turmeric
  • ¼-1/2 tsp chilli powder
  • 2 large Red Rascal potatoes, cut into 3cm pieces
  • 400ml can light coconut milk
  • 120g (3/4 cup) frozen peas
  • Steamed rice, to serve
  • Light sour cream, to serve
  1. Heat half the oil in a large saucepan or deep frying pan over medium-high heat. Cook half the chicken for 3-4 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
  2. Heat the remaining oil in the pan. Cook the onion, garlic and ginger, stirring, for 2 minutes or until soft. Add the curry powder, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.
  3. Add the chicken, potato and coconut milk. Bring to a simmer. Reduce heat to medium. Cook for 30 minutes or until the potato is tender. Stir in the peas and cook for a further 2 minutes. Serve with rice and sour cream.
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