Chicken and potato curry with ginger and tomato
A mild, fragrant chicken and potato curry built on ginger, turmeric and tomato, with no onion or garlic.
- Time50 min
- LevelEasy
- Costabout £1.90 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Fry the ginger and all the spices for 1 minute, stirring, until fragrant.
- 2
Add the chicken and stir for 4 minutes until coated and lightly sealed.
4 min - 3
Add the tomatoes, potatoes, water and salt. Cover and simmer for 25 minutes until the potato is tender and the sauce is thick.
25 min - 4
Stir in the spinach for 2 minutes until wilted.
2 min - 5
Cook the rice following the packet instructions.
- 6
Serve the curry over rice with a spoonful of yoghurt and the fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.