yellow chicken curry with potatoesrating:
From Good Food Magazine June 2005. Best made the day before you want to eat it so that the flavours mature.
1 TBS vegetable oil
1 small onion, thinly sliced
400g can coconut milk
200ml chicken stock (from a cube will be fine)
2 TBS yellow curry paste
3TBS fish sauce
2 TBS sugar
750g potatoes, quartered and par-boiled
4 skinless, boneless chicken breasts, sliced into 1cm-thick pieces
coconut cream, to serve
handful of coriander, to serve
Heat the oil in a frying pan and cook the onion for 5-8 minutes until just golden.
Put the coconut milk and chicken stock into a large pan and bring to the boil. Add the curry paste and mix until combined. Tip in the fish sauce and sugar, turn down to a simmer.
Add the potatoes, onion and chicken, then cook for ten minutes or until the chicken and potatoes are cooked through.
Season to taste then serve with boiled rice and topped with a little coconut cream and some coriander.
per serving: 537kcals; 41g protein; 45g carbs; 22g fat (15g saturated) 3g fibre