Chicken & Potato Curry

Ingredients:

1kg Maris Piper potatoes, cut into 2cm pieces

50ml oil + 1 tbsp

50g butter

8 skinless chicken thigh fillets

2 tbsp hot curry powder

1 onion, chopped

600ml chicken stock

3 cloves garlic, crushed

Zest and juice of 1 lemon

Method:

To serve: chopped coriander

Preheat the oven to 200oC, gas mark 6.

Boil the potatoes for 5 minutes, then drain.  Heat the 50ml oil and butter in a roasting tray and fry the potatoes for 10 minutes turning occasionally until golden.

Meanwhile, mix the chicken and curry powder together until evenly coated.  Heat the 1 tbsp oil and fry the chicken for 5 minutes turning once half way.  Add the onion and fry for 3 minutes.  Stir in the stock, garlic, lemon zest and juice, bring to the boil and simmer for 15 minutes.  Transfer to a serving dish and top with the potatoes.  Bake for 15 minutes until golden.

Sprinkle with chopped coriander to serve.

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