this recipe is special served with a dollop of sour cream
The ingredient of Chicken Pea And Potato Curry
1 1 2 tablespoons olive oil
4 chicken thigh fillets excess fat trimmed cut into 4cm pieces
1 brown onion finely chopped
2 garlic cloves finely chopped
2cm piece fresh ginger peeled finely chopped
1 1 4 teaspoons curry powder
1 1 4 teaspoons ground turmeric
1 4 1 2 teaspoon chilli powder
2 large red rascal potatoes cut into 3cm pieces
400ml can light coconut milk
120g 3 4 cup frozen peas
steamed white rice to serve
light sour cream to serve
The Instruction of chicken pea and potato curry
heat half the oil in a large saucepan or deep frying pan over medium high heat cook half the chicken for 3 4 minutes or until golden transfer to a plate repeat with remaining chicken
heat the remaining oil in the pan cook the onion garlic and ginger stirring for 2 minutes or until soft add the curry powder turmeric and chilli powder cook stirring for 1 minute or until aromatic
add the chicken potato and coconut milk bring to a simmer reduce heat to medium cook for 30 minutes or until the potato is tender stir in the peas and cook for a further 2 minutes serve with rice and sour cream
Nutritions of Chicken Pea And Potato Curry
calories: 439 043 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 19 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 28 grams protein
calories: 94 milligrams cholesterol
calories: 105 03 milligrams sodium
calories: https schema org
calories: nutritioninformation
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