Chicken, potato and veggie curry

Chicken, potato and veggie curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4
Calories 584 kcal

Ingredients
  

Ingredients

  • 450 g chicken fillets
  • 900 potatoes, halved
  • 2 tsp coconut oil
  • 2 red onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 romaine lettuce heads, halved
  • 4 tomatoes, quartered
  • 2 tbsp yellow Thai curry paste, or more to taste
  • 400 ml can coconut milk
  • 250 ml vegetable stock
  • 4 sprigs coriander, chopped

Instructions
 

  • Season the chicken with salt and pepper, and set aside. Wash the potatoes and cut in half. Cut the tomatoes into quarters.    Heat 1 tbsp. of oil in a deep frying pan or saucepan, over medium heat and cook the onion and garlic for around 2 minutes, then add the curry paste. Stir well and cook for another 2 mins, then add the new potatoes, tomatoes, coconut milk and stock.    Bring to boil and simmer everything for 15 minutes covered with a lid. Taste for flavour and add more curry paste if required. Now add the halved Romaine lettuce heads and for another 3 minutes. Meanwhile, in another frying pan, heat the remaining tbsp. of coconut oil and fry the chicken fillets until brown and cooked through. Allow to cool slightly and cut into pieces.    Divide the curry and chicken between plates, and garnish with coriander to serve. Key Features • Gluten free • Dairy free • Meal pre friendly

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