Chicken and potato curry

Chicken and potato curry

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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
carbohydrateContent:
sugarContent: 52 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent:

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