Alan Coxon's chicken & potato curry
Food archeologist Alan Coxon devised this recipe - perfect for a chicken curry at the weekend
Prep time: 10 mins
Cook time: 40 mins
Serves: 4
What you need:
- 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
- To serve: chopped coriander
What you do:
- 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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