One-Pot Chicken and Potato Curry (HC)

Ingredients

• 2 tsp olive oil
• 1 onion, diced
• 1 red pepper, diced
• 2 chicken fillet (approx. 200-260g), bite sized pieces
• 2 heaped tbsp mild curry paste
• ½ tsp garlic powder
• Black pepper for seasoning
• 2 tbsp low salt soy sauce
• 1 heaped tbsp mango chutney
• 1 low salt stock cube
• 320g potatoes, cut into 2 cm cubes
• 150ml hot water (plus extra as needed)
• 1 tin full fat coconut milk
• 160g green beans
• 80g of spinach
• 2 tbsp fresh coriander (optional)

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Instructions

1. Heat the olive oil in a large, deep frying pan or casserole pan over a medium heat.

2. Add the onion and red pepper and cook for 3–4 minutes, stirring occasionally, until beginning to soften.

3. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned on the outside.

4. Add the curry paste, garlic powder and black pepper. Stir well and cook for 1 minute to release the flavours.

5. Add the soy sauce and mango chutney and stir until the chicken and vegetables are well coated.

6. Crumble in the stock cube, then add the potatoes, hot water and coconut milk. Stir everything together and bring to a gentle simmer.

7. Cover and cook gently for approximately 15 minutes, stirring occasionally.

8. Add the green beans and continue cooking for another 8–10 minutes, or until the potatoes are tender and the chicken is cooked through. Add a splash of hot water as needed during cooking if the sauce becomes too thick before the potatoes are tender.

9. Add the spinach and stir through for 1–2 minutes, until wilted.

10. Taste and season with additional black pepper if needed. Sprinkle over the fresh coriander, if using, and serve.

Note - This recipe serves 2. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat thoroughly until piping hot, adding a splash of water to loosen if needed, and only reheat once. If frozen, thaw fully in the fridge before reheating.

Dinner

Serves: 2