Easy Chicken & Potato Curry
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Autumn is here! Warm up with this delicious and wholesome chicken and potato curry courtesy of @cookingwithelsy
Author:Cooking With Elsy
Ingredients
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3-4 sliced chicken thighs (chicken can be substituted for tofu)
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3 potatoes, cubed
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2 tbsp curry powder
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1 shallot, sliced
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1 red chilli, sliced
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Thumb size piece of ginger, thinly sliced
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1 piece of lemongrass, bashed and chopped parsley
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1 tbsp white sugar
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2 tbsp fish sauce
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400ml chicken stock
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Vegetables of choice (e.g. beans, carrots and peas)
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400ml coconut milk
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Vermicelli noodles to serve
Directions
In a bowl, add sliced chicken and curry paste and mix.
Heat a large saucepan over heat with a tbsp of olive oil. Add the shallot and chilli and cook for a couple of minutes on medium.
Add the chicken to the pan and cook until sealed.
Add ginger, lemongrass, sugar, fish sauce, chicken stock and potatoes. Bring to the boil then reduce to a medium and let simmer for 15 minutes.
Add the coconut milk and the rest of the vegetables and let cook for a further 5 minutes.
Serve with cooked vermicelli noodles, roti and coriander.
