Chicken, Pea And Potato Curry

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
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calories: nutritioninformation