Chicken and Potato Curry
Ingredients
1 kg chicken thigh fillets, diced
2 tablespoons plain yoghurt
2 tablespoons oil
3 medium potatoes, diced
1 medium sweet potato, diced
1 onion, chopped
1 x 280 g jar korma curry paste
1 extra tablespoon plain yoghurt
Rice
Preparation Method
1. Mix together the chicken and yoghurt.
2. Heat the oil and sauté potatoes for about 10 minutes.
3. Add onion and cook for a further 5 minutes until onion is soft.
4. Mix a few tablespoons of water into the curry paste and stir into the vegetables.
5. Stir in the chicken, cover and simmer gently for about 30 minutes, stirring regularly.
6. Add the extra yoghurt and simmer for another 20 minutes or until the vegetables are tender. 7. Serve with boiled or steamed rice
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Marie.
