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Chicken and potato curry using my ruby paste –serves 4

Ingredients –

4 free range chicken breasts halved or 8 chicken pieces-(thighs and legs) Alternatively I use 2 tins of chick peas drained and rinsed.

Half a jar Ruby Curry Paste

12 scrubbed new potatoes or peeled white potato’s cut into 2inch approx pieces

Salt and pepper to taste

2pts fresh chicken stock (or 1pint white wine 1pint water with 1tsp of salt)

Fresh coriander and baby spinach leaves drizzled with lemon, garlic and Rosemary oil to garnish

 

Method

Pre- heat the oven to 200oc

  • vIn an oven proof and hob safe casserole pan heat the oil. Add the chicken pieces or chicken peas and brown. Remove the chicken and set aside. Add the paste to the pan and bring to the heat adding the stock to combine into a sauce

vReturn the chicken to the pan and Boil until the liquid is reduced by half.

vSeason with salt and pepper if required

vAdd the potatoes to the pan, cover and place in the oven for 40 minutes or until the potatoes have absorbed the liquid

vGarnish with fresh coriander and serve.