Chicken & Potato Curry with Raita
Ingredients
- For the curry:
- 300g new potatoes
- 1x tablespoon oil
- 2 small chicken breasts (approx. 250g)
- 1 onion
- 1x tablespoon of madras curry powder
- 1x 400g can chopped tomatoes
- 50ml water
- For the raita:
- 150g fat-free natural yoghurt
- ¼ cucumber
- 1x tablespoon of fresh mint
Method
-
- Add your washed, cut potatoes to a pot of salted, boiling water and cook for 10 minutes.
- Meanwhile prepare the raita. Peel the cucumber and scoop out the centre with a spoon before grating what you are left with. Chop or tear the mint. Pour the yoghurt into a serving bowl and add the cucumber and the mint. Mix.
- Peel and chop the onion.
- Cut the chicken into small pieces.
- Heat the oil in a large pan. Add the chicken. Then the onion. Fry for around 5 minutes until the outside of the chicken begins to brown.
- Add the curry powder and cook for another minute.
- Add the can of tomatoes and the water.
- Drain your potatoes then add them to the curry. Cook until the mixture has reduced slightly.
- Serve with your raita and some naan bread.
