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:

1. To make the paste blend all the ingredients in a mini blender and set aside.
2. 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.