Chicken, pea and potato curry

Chicken, pea and potato curry


Chicken, pea and potato curry

The ingredient of Chicken, pea and potato curry

  1. 1 half tablespoons olive oil
  2. 4 hen thigh fillets, extra fats trimmed, cut into 4cm portions
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 2cm-piece sparkling ginger, peeled, finely chopped
  6. 1 1/four teaspoons curry powder
  7. 1 1/four teaspoons floor turmeric
  8. 1/four-half teaspoon chilli powder
  9. 2 large Red Rascal potatoes, cut into 3cm portions
  10. 400ml can light coconut milk
  11. 120g (3/4 cup) frozen peas
  12. Steamed white rice, to serve
  13. Light sour cream, to serve

The instruction how to make Chicken, pea and potato curry

  1. Heat half the oil in a large saucepan or deep frying pan over medium-high heat. Cook half the chook for 3-four minutes or till golden. Transfer to a plate. Repeat with remaining fowl.
  2. Heat the final oil inside the pan. Cook the onion, garlic and ginger, stirring, for two mins or till gentle. Add the curry powder, turmeric and chilli powder. Cook, stirring, for 1 minute or till fragrant.
  3. Add the chicken, potato and coconut milk. Bring to a simmer. Reduce heat to medium. Cook for half-hour or until the potato is gentle. Stir in the peas and cook dinner for a similarly 2 mins. Serve with rice and bitter cream.

Nutritions of Chicken, pea and potato curry

fatContent: 439.043 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 28 grams protein
sodiumContent: 94 milligrams cholesterol


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