Chicken and potato curry

Chicken and potato curry


Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy meal.

The ingredient of Chicken and potato curry

  1. 2 teaspoons olive oil
  2. 500g coliban (washed) potatoes, cut into 2cm chunks
  3. 2 medium brown onions, halved, thinly sliced
  4. 1 tablespoon curry powder
  5. 500g chicken thigh fillets, trimmed of excess fat, cubed
  6. 250mls (1 cup) Massel vegetable liquid stock
  7. 125mls (1/2 cup) water
  8. 250g green beans, trimmed, halved diagonally
  9. 225g (1 1/2 cups) frozen peas
  10. 1/2 cup fresh coriander leaves, washed, dried
  11. 2 naan bread, to serve

The instruction how to make Chicken and potato curry

  1. Heat oil in a large saucepan over medium heat. Add potatoes, onions and curry powder and cook, stirring occasionally, for 5 minutes.
  2. Increase heat to high, add chicken and cook for 3 minutes. Add stock, water, and beans. Bring to boil. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes. Stir through the coriander. Warm naan bread following packet directions. Serve the curry with warm naan bread.

Nutritions of Chicken and potato curry

fatContent: 472.025 calories
saturatedFatContent: 12 grams fat
sugarContent: 52 grams carbohydrates
cholesterolContent: 38 grams protein

You may also like