Chicken and Potato Curry

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A rich and flavourful curry with tender chicken and potatoes, packed with aromatic spices and a creamy coconut sauce.

Ingredients

• 2 chicken breasts (or thighs)
• 1 tsp turmeric
• 1 tsp dried coriander leaves
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 1 tbsp olive oil
• 1 onion, diced
• 1/2 tsp salt
• 2 tbsp store-bought curry paste (e.g., red or yellow)
• 2 tbsp peanut butter
• 1/2 cup chicken stock
• 2 cups coconut milk
• 2–3 Spud Light potatoes, cut into chunks
• Cooked rice (for serving)
• Fresh coriander (optional, for garnish)

Method

1. In a bowl, coat the chicken with turmeric, dried coriander, and 1 tablespoon of soy sauce. Set aside to marinate.
2. Heat a pan over medium heat and add 1/2 tbsp olive oil. Add the marinated chicken and cook for 3–4 minutes on each side until browned. Remove from the pan and set aside to rest
3. In another pan, heat the remaining olive oil over medium heat. Add the diced onion and salt, cooking until soft and translucent. Stir in the curry paste and peanut butter, cooking for about 30 seconds until fragrant. Pour in the chicken stock, coconut milk, fish sauce, remaining soy sauce, and brown sugar. Stir well
4. Add the chopped potatoes to the curry sauce and stir to coat. Let the sauce simmer for about 15–20 minutes, or until the potatoes are tender and the sauce thickens.
5. Slice the cooked chicken into bite-sized pieces and add it to the curry sauce. Stir everything together and let it simmer for a couple of minutes to absorb the flavours.
6. Serve the curry over cooked rice and garnish with fresh coriander (if using). Enjoy your hearty and flavour-packed potato and chicken curry!