Hearty Chicken Potato Curry

Fresh

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This inspiring curry is easy, not too hot and all the family tums will be full with the goodness of potato and rice. A perfect winter weeknight wonder ready in under half an hour. If you prefer, you can swap out the chicken for 600g NZ lamb pieces. This recipe serves 6 and is dairy free and gluten free.

For Hearty Chicken Potato Curry, you will need:

3 cups water
1/2 tsp salt
2 cups Basmati rice
2 Tbsp rice bran oil
1 clove garlic, crushed
1 large onion, finely chopped
1 tsp ground coriander
1 tsp ground cumin
2 Tbsp brown sugar
1 large kaffir lime leaf, finely snipped with scissors
1 stalk fresh lemongrass, thinly sliced
1 Tbsp red curry paste
1/2 cup coconut cream
2 cups chicken stock
1 can crushed tomatoes, Indian flavour
5-6 potatoes, cleaned but left unpeeled, diced bite sized
6 skinless chicken breasts, each cut into 4 large pieces
2 handfuls fresh green beans, roughly chopped
Fresh coriander to garnish

1. Cook the rice.
Bring the water, salt and rice to the boil, uncovered in a large pot. When at boiling point, put the lid on the pot and reduce heat on your stove top to low. Cook for quarter of an hour but don’t remove the lid of the rice pot. Just turn stove off after 15 minutes, leave the lid and and let the water/steam absorb for another 10 minutes. When ready to serve with the chicken curry, just remove pot lid and fluff the rice with a serving spoon or fork.
2. Make the chicken potato curry.
Do this as the rice is cooking. Heat your oil in a large fry pan. Fry the garlic and onion til sweating and soft. Add coriander, cumin, brown sugar, lemongrass, leaves, curry paste and coconut cream and toss and stir constantly over a low to medium heat for a couple of minutes. Add stock, tomatoes, potatoes and chicken pieces. Simmer, stirring only occasionally, for 15-20 minutes until the chicken and potato are cooked. In the last few minutes, toss in the green beans.
3. Serve and enjoy.
Serve 6 warmed white plates with the rice, with your hearty chicken curry on top and garnish with torn coriander leaves. For an extra New Zealand vegetable boost, serve with a tomato salad or a cucumber/yoghurt raita.

 
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