Jersey Royal Potato & Spring Veg en Papillote: Ingredients: 300g Jersey Royal potatoes, halved if large
Serve 4
Prep time 20 minutes
Cook time 30 minutes
For the paste:
1 tbsp ground coriander
1 tsp turmeric powder
1 tsp paprika
½ tsp cinnamon
½ tsp ground ginger
1 onion, roughly chopped
2 cloves garlic, peeled
1 tbsp vegetable oil
For the curry:
2 tsp vegetable oil
450g skinless, boneless chicken thighs, chopped
1 onion, chopped
1 red peppers, deseeded and sliced
300g Jersey Royals, sliced
400g can whole tomatoes
400g can coconut milk
1 chicken or vegetable stock cube, crumbled
50g cashew nuts, roughly chopped
chopped coriander and lime wedges to garnish
warm naan bread to serve (optional)
4 tbsp natural yogurt (optional)
Method:
- To make the paste blend all the ingredients in a mini blender and set aside.
- Heat the 2 tsp oil in a large pan, add the chicken and cook over a high heat for 3-4 minutes until beginning to brown. Add the onions and pepper, stirring regularly for 5 minutes until the vegetables have softened. Stir in the paste and cook for another minute before adding the potatoes, tomatoes, coconut milk and stock cube. Break up the tomatoes with a spoon, bring up to the simmer, cover and cook for 15-20 minutes until the potatoes are tender and chicken cooked through.
Whilst the curry is cooking dry fry the cashew nuts in a small pan until golden – keep moving them round the pan so they don’t catch. Serve the curry in warm bowls garnished with the nuts, coriander and lime wedges. Add a dollop of yogurt and serve with naan bread if you fancy.
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