Farmstead Indian chicken curry with potatoes

Method Print recipe

1. Heat 2 tablespoons of the sunflower oil in a frying pan over high heat. Season the chicken thighs with salt and pepper before frying them in the pan. Fry each side for 5 minutes or until golden brown before turning over. Remove the chicken from the frying pan and keep warm.
2. Reduce heat to its lowest before putting the onions with a dash of water in the same frying pan. This allows you to scrape off all baking juices. Add the garlic after about 2 minutes. Next, add rest of spices, the last bit of oil and the tomato puree. Simmer gently with the added cream, water and stock cube whilst stirring. Add the thighs back to the frying pan and let it simmer on low heat for about 1 ½ hours. Stir occasionally to prevent burning.
3. Add the potatoes for the last half hour. From this point, also partially cover the pan for thickening the curry. Serve the curry with rice or naan bread and finish it with some fresh parsley or coriander and fresh pepper.

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