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
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.