Chicken and Potato Curry Recipe
Time to make: 30-35 minutes (mostly letting it simmer)
Servings: 1 portion
This deceptively simple recipe is a favourite dish of mine because of how full it leaves you. It's easy to modify too so you can easily add veg or meat which is approaching its best before date.
- 1 medium-sized chicken breast, chopped
- 1 large potato, chopped into 2¾ cm cubes
- 2 or 3 teaspoons of vegetable oil
- 1 tablespoon of garlic oil
- 2 red chilies, deseeded and finely chopped
- 3 tablespoons of low FODMAP curry powder
- 600ml of low FODMAP chicken stock
- Finely chopped coriander, no more than 1 tablespoon
- 1 portion of rice
Rub about 2 tablespoons of the curry powder into the chicken pieces. Once done, wrap the chicken pieces in cling film and leave them in the fridge overnight. The powder will be absorbed by the chicken in doing so. This is optional but worth it.
Start the rice cooking as depending on brand, it can take a while. If you've got a rice cooker it'll keep it warm for you.
Fry the chicken in about 2-3 tablespoons of oil in a pan and keep turning it until it turns golden brown. Now remove the chicken from the pan and put it separately in a bowl or container.
Add the remaining oil, and fry the potatoes and the deseeded red chilies. Do this for approximately 3-4m.
Put the fried chicken in this pan, add the remaining curry powder onto it and mix well.
Now add the chicken broth until the chicken is completely submerged, and cover the lid. Now bring it to a boil.
Once the mix comes to a boil, reduce the heat and let it simmer. You need to do this until the chicken is cooked and potatoes become soft. You can use a butter knife to check on both.
Another way to check if the chicken is cooked is to take out a piece on a plate and poke it with a sharp object, like a skewer. If the juices that squeeze out are still pink, you need to cook the chicken some more.
Once the chicken is cooked, plate up and sprinkle the chopped coriander leaves and serve with the rice.
It's a good idea to double up on this recipe and make a double size portion to reheat at a later date. It reheats really well but make sure not to re heat the rice. Make it fresh. You can use spring onion (green bits only) if you're really missing that onion flavour.
A word of warning - it's easy to burn the mixture when simmering so make sure the heat is low enough and check back often to make sure it's not sticking to the pan.