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Yellow curry with potato and chicken
Creamy yellow curry with tender chicken thigh, diced potatoes, peas, spinach and coconut milk. Served with naan and fresh coriander for a well-rounded meal.
Main course
2 persons
25-30 minutes
Ingredients:
- 150 g potato cube 10×10
- 250 g chicken skin fillet
- 200 g coconut milk
- 70 g yellow curry paste (see ingredients below)
- 100 g canned peas
- 100 g canned chickpeas
- 25 g baby spinach
- Handful of fresh coriander
- Pinch of salt and pepper
- Lime slices
- 2 naan
Ingredients yellow curry paste:
- 1 shallot
- 1 cm fresh ginger
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp soy sauce manis
- 2 tbsp turmeric powder
- 1 tbsp curry powder
- 1 tsp cumin powder
- 0.5 tsp paprika powder
- 2 cloves of garlic
- Handful of fresh coriander
Preparation
Step 1. Preheat the oven to 200 degrees Celsius and bake the naan until done.
Step 2. Peel and roughly chop the shallot and ginger. Blend all ingredients for the paste in a food processor to form a thick paste.
Step 3. Cut the chicken disc fillet into pieces.
Step 4. Heat a frying pan with some olive oil and fry the chicken in it.
Step 5. Rinse the chickpeas and peas with water and add them to the chicken. Also add the add diced potatoes and baby spinach.
Step 6. After this, immediately add the paste and coconut milk and mix well to make a curry. Season to season with salt and pepper.
Step 7. Put the curry in a bowl with the naan and top with some fresh coriander and lime slices.
