Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Contact
    • FAQ
  • Blog
  • Recipes
  • Beauty
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Privacy Policy

Our version of Homemade Chicken and Potato Curry

2.6.12 By Annie N

So Operation “Find My Kindle” is complete, I’m happy to report. I had in fact “tidied it away” in a pile of foamboard and then hidden it on the bed in the spare room. Very clever indeed! My boyfriend found it and I was so happy I may have done a happy dance and thanked him lots and lots!

It means I’ve finally been able to start 50 Shades of Grey! I’ve heard lots of people talking about and also read lots of reviews in magazines, so now it’s my turn to read it 🙂

We are all shopped out today, been to Costco, TK Maxx and the Chinese Supermarket which have to be some of my favourite shops. I found Milo powder in the Chinese Supermarket so am very happy as I’ve seen a recipe that includes it.. and it’s really nice to drink. I thought you could only get it in America, but apparently not!

Today’s recipe is our version of a chicken and potato curry. I can’t eat spicy food even though I love the smell, so we have to have a weak curry and then my boyfriend adds his own spice as he loves it!! Super easy to cook, basically just throw in whatever vegetables you want/have with some chicken, potatoes, curry powder and coconut milk!

Print

Serves 4

Ingredients:

> 1tbsp oil – we used olive oil
> 2 potatoes, chopped into small chunks
> 2 chicken breasts
> 2 onions, cut into chunks
> 3 spring onions, chopped
> Handful of plum tomatoes/2 tomatoes, chopped
> 2 garlic cloves, sliced thinly
> Few slices of fresh ginger, big enough so you can see them to take them out before serving
> 2tbsp curry powder (add to taste)
> One 400ml tin of Coconut milk
> Good squeeze of tomato purée
> Salt and Pepper to taste
> Sugar, to taste
> Water, if too thick

Method:

> Cut all of your vegetables and the chicken into chunks.
> In a large saucepan, heat the oil on a medium heat.
> Once hot, add the garlic, ginger, spring onions, tomatoes and onions.
> Soften for a few minutes.
> You’ll probably notice there are no tomatoes in the above picture, yup we forgot to put them in until we added the coconut milk in as I was cleaning and the other half was on the phone!
> Add in the chopped potatoes.
> Turn the heat up to high and add in the chicken.
> Add in the curry powder, coat everything and fry off for a few minutes.
> Add the tomato purée.
> Add in the coconut milk. Bring to a boil and season to taste. Turn the heat down to simmer for 40-45 minutes, until the potatoes are cooked through, stirring occasionally and adding in water if it looks too thick for your liking.
> Serve on a bed of rice, or on it’s own if you fancy it, we did!

Chicken and Potato Curry

> Enjoy 🙂

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Chicken, Mains, Recipes Tagged With: chicken, curry, dinner, mains, potatoes

« Chewy Lime and Vanilla Cookies
National Blog Posting Month – June »
Meet Annie
Recipe Developer, Food Photographer, Writer, lover of dessert and beauty! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

The Pretty Pintastic Party Button

The Pretty Pintastic Party #132

Snickerdoodles get a flavour boost with pumpkin, spices and milk chocolate chips! The perfect Autumnal cookie!

Pumpkin Chocolate Chip Snickerdoodles

The Pretty Pintastic Party #254 | Annie's Noms

The Pretty Pintastic Party #254

The Pretty Pintastic Party #252| Annie's Noms

The Pretty Pintastic Party #252

MAC Tempting Fate Collection - Do you need it? | Annie's Noms

MAC Tempting Fate Collection – Do you need it?

This three ingredient chocolate bark marries together white chocolate, milk chocolate and glorious Kinder Chocolate Bars to create a simple and fun dessert!

Kinder Chocolate Bar Bark

About

Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent recipes

These Rhubarb and White Chocolate Muffins are topped with a buttery, oat streusel and baked until golden. Tart rhubarb with sweet white chocolate, they are a match made in flavour heaven!
These Sourdough Sultana Scones are packed full of fruit and made with a cup of sourdough starter to give a tangy, earthy flavour. Flaky, buttery and easy to make, they're bound to become a family favourite!
Spiced, carrot filled cupcakes topped with light, fluffy coconut frosting and toasted coconut, these Carrot Cake Coconut Cupcakes are the perfect Spring bake.

Copyright © 2022 Annie Ngai - Privacy Policy

 

Loading Comments...