Simple Chicken Curry
1 brown onion, roughly chopped
2-3tblspn mild korma curry paste - I used Patak's
400g skinless chicken thighs, cut into bite sized pieces
2 medium potatoes, cut into 3cm cubes
1 medium sweet potato, peeled and cut into 3cm cubes
1 x 270ml can coconut milk, thoroughly shaken up
1 x 420g tin diced tomatoes
1 cup fresh or frozen peas
pinch dried chilli flakes, optional
Pappadums & steamed rice to serve
In a large heavy based pan with a lid, I love our Le Creuset for this, heat 2tsp vegetable oil over medium heat and cook the onion until soft. Add the curry paste and stir for a minute until fragrant. Add the chicken and stir to coat the chicken. Allow the chicken to cook on each side for a minute each, or until sealed.
Add in the potato and sweet potato with the coconut milk and tomato paste. Stir to combine, top with lid and bring to a simmer. Stir occasionally for approximately 30minutes or until the potatoes are tender and the chicken is cooked through. Add the peas and cook a further 2minutes until cooked. If you want a little extra heat (as this paste is very mild) add a pinch or two of dried chilli flakes for a little kick.
Serve with steaming hot rice and poppadums.
Serves 3-4 hungry souls
Recipe Submitted By Jasmine Ann Gardiner, The Gluten Free Scallywag
Website: Gluten Free Scallywag