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Chicken and Potato Curry Recipe

Stashcook

This is a warm, flavorful curry with tender chicken and soft potatoes. It's made with coconut milk and a blend of spices that give it a rich taste. You cook the chicken and potatoes in a sauce until it's yummy and thick. Then, you serve it over rice with some peanuts on top.

Ingredients

4 Skinless, Boneless Chicken Thighs
3 Large Potatoes
400 ml Coconut Milk
1 Red Onion
50 g Dry Roasted Cashews
1 Tbsp Brown Sugar
3 Tbsp Fish Sauce
2 Shallots
2 Cloves of Garlic
1 Tsp Chilli Flakes
50 g Fresh Ginger
1 Stalk Lemongrass
1 Tsp Coriander Powder
1 Tsp Ground Cumin
1 Bay Leaf
1 Stick of Cinnamon
1 Tsp Black Peppercorns
1 Tsp Ground Cardamom
2 Kaffir Lime Leaves
1 Tsp Turmeric Powder
300 g Jasmine Rice

Method

1
Peel and chop the potatoes into large chunks. Boil them for about 20 minutes until they are just tender.
2
While the potatoes are boiling, make the curry paste. Roughly chop the shallots, lemongrass, and ginger. Add these to a blender along with the garlic, chilli flakes, coriander powder, cumin, bay leaf, cinnamon stick, black peppercorns, cardamom, kaffir lime leaves, and turmeric powder. Blend with a splash of water until it forms a smooth paste.
3
Heat a large pan over medium heat and add the curry paste. Cook for 2-3 minutes until fragrant.
4
Add the chicken thighs to the pan and brown them on all sides.
5
Pour in the coconut milk and bring to a gentle simmer. Cook for 15 minutes, then add the pre-boiled potatoes and continue to cook for another 10 minutes.
6
In the meantime, cook the jasmine rice according to the package instructions.
7
Stir in the fish sauce and brown sugar into the curry and cook for an additional 5 minutes.
8
Toast the cashews in a dry pan until golden and set aside.
9
Serve the curry over the cooked rice and garnish with the toasted cashews.

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