Treats and things

Believe it or not, despite it being the middle of summer, a week ago we had a cold spell and we even had to light the fire! Quite a contrast to the 27 degree heat and perfect blue skies that we have today! Anyway, with colder weather often comes the urge to cook some comfort food and it was a great opportunity for me to try out this Chicken, Potato and Coconut Curry recipe that I had been eyeing up in the latest Dish Magazine.

I only share recipes that I have tried, we have enjoyed and I know you will love – this curry is certainly one of those and I’ve already copied it into my book of ‘go-to’ recipes! We enjoyed it with coconut, mango chutney, natural yoghurt and a papadum on the side 🙂

Chicken, Potato and Coconut Curry (serves 4)

2 tablespoons vegetable oil
500g boneless chicken thighs, skin off
350g waxy potatoes, diced into 2cm cubes
1 large onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon black mustard seeds
1 long red chili, finely sliced
1 teaspoon ground turmeric
1 teaspoon ground garam masala
1 1/2 cups chicken stock
1/2 cup coconut cream
sea salt and freshly ground pepper

To finish:
juice 1 lime
extra coconut cream for serving
small handful fresh coriander, chopped
shaved coconut, roasted

Heat the oil in a large pan. Cut the chicken into 2 cm wide strips and season with salt and pepper. Cook until lightly golden then remove from the pan and set aside (the chicken won’t be fully cooked).

Add the potatoes to the pan, season with salt then cover and cook for 5 minutes. Add the onion, garlic, ginger, mustard seeds, chili, turmeric and garam masala and cook for 2 mintues. Add the stock, season the cover and cook for 10 minutes or until the potatoes are just tender. Uncover and add the chicken with any resting juices and the coconut cream. Simmer for 5 minutes until the chicken and potatoes are fully cooked through.

Transfer to a serving bowl and add the lime jiuce. Drizzle with extra coconut cream, roasted shaved coconut and fresh coriander. Serve with hot cooked rice.