- 2 tsp olive oil
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1 large brown onion, chopped
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2 garlic cloves, finely chopped
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1/2 tsp finely grated fresh ginger
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1 tsp cumin seeds
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1 tbs finely chopped coriander stem
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30g-60g (1/4-1/2 cup) Keen's Curry Powder
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10 fresh curry leaves
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500g chicken thigh fillets, cut into 2cm pieces
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1 x 400g can diced tomatoes
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400ml water
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2 large potatoes, peeled, cut into 2cm pieces
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Light sour cream, to serve
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Steamed rice, to serve
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1 bunch fresh coriander, sprigs picked
- Heat oil in a heavy-based frying pan over medium heat. Cook the onion, garlic, ginger and cumin seeds, stirring often, for 4 minutes or until soft and aromatic. Add the coriander stem and cook for 1 minute. Add curry powder and curry leaves. Cook, stirring, for 1 minute or until aromatic.
- Add the chicken and cook, stirring, for 2 minutes or until browned slightly. Stir in the tomato and water.
- Reduce heat to medium-low. Add the potato and simmer for 45 minutes or until tender. Season with salt. Serve with rice, sour cream and coriander sprigs
Notes
- Adjust the quantity of curry powder depending on what you prefer.