Aromatic Chicken Curry

Name: Aromatic Chicken Curry
Yield: Serves 4
Ingredients: 2 tsp fennel seeds; 10 curry leaves; 2 tsp ground turmeric; 500 g Charlotte potatoes, halved; salt and freshly ground black pepper; olive oil, for cooking; 1 tsp ground turmeric; 2 onions, sliced; lime wedges; mango chutney; 4 tsp ground coriander; 2 tsp ground coriander; 2 tsp garam masala; 4 tsp grated ginger; 2x 400ml tinned light coconut milk; 200 g frozen peas; 2 tsp black mustard seeds; 8 chicken thighs; 2 tbsp coriander leaves; 150 g green beans, trimmed; 8 tbsp sunflower oil; 4 garlic cloves, crushed; zest and juice of 3 limes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

As with all curries, this is the perfect dish to make the day before and eat the next day.

Ingredients

8 chicken thighs
2 onions, sliced
500 g Charlotte potatoes, halved

Main course
Gluten-free
Spicy

Method

Mix all the marinade ingredients together in a bowl large enough to hold the chicken thighs. Add the chicken and turn until they are coated. Cover with cling film or a plate, and allow to marinate in the fridge for at least 30 minutes, but preferably overnight.

Preheat the oven to 200°C/400°C/Gas Mark 6