potato and chicken curry

2 min read

Curry doesn’t usually spring to mind when one thinks of Chinese food but we have happy memories of eating this. The potatoes are cooked until they are just falling apart and have guzzled up the coconut, curry and chicken flavours. The result is an incredible faa mouthfeel-crumbly and melty. Then there is the sauce. Perfect for fan, just hold the rim of the rice bowl against your lower lip and shuffle everything into your mouth with chopsticks.

Serves 300g boneless chicken thighs, skin-on and cut into 3cm strips 2 tbsp vegetable oil 2 slices ginger, cut into matchsticks 1%2 tbsp curry powder 2 medium floury potatoes (about 400g) peeled and cut into 2cm cubes 200g coconut milk 300ml chicken stock or water 20g lump of rock sugar or 2 tsp granulated sugar handful fresh coriander, roughly chopped salt 1 Rub a few pinches of salt over the chicken pieces. Heat 1 tablespoon oil in a saucepan over a medium heat and stir-fry the ginger until fragrant. Add the chicken and brown well on both sides, being sure to render the fat out of the skin, then remove and set aside.

2 Heat the pan again and add the remaining tablespoon of oil. Fry the curry powder until it darkens and the air is perfumed with curry smells. Tip in the potatoes and stir-fry for about a minute until the curry powder latches onto the surface of each cube of potato. Pour in the coconut milk(re-serving about a tablespoon), stock or water, sugar and 1/4 teaspoon salt and gently mix to combine.

Cover and simmer over a medium-low heat for 12 minutes, stirring occasionally until the potatoes have softened slightly.

3 Return the chicken to the pan, nudging each piece between the potatoes and making sure that they are covered in the sauce. Cover and simmer for a further 10 minutes until the chicken and potatoes are cooked through and the potato cubes have lost their sharp edges.

4 Turn off the heat and mix in three-quarters of the chopped coriander. Serve the curry with the re-maining coriander sprinkled on top together with a drizzle of the reserved coconut milk.