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Curried Chicken Hotpot
By Andy | January 16, 2008
Curried Chicken Hotpot
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
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Ingredients
1 kilogram chicken – trimmed thigh fillets offer the most flavour.
1 litre chicken stock, shop bought or make your own with this easy chicken stock recipe.
2 tablespoons mild curry paste – korma or tikka masala.
1 large brown onion, diced.
2 cloves garlic, crushed.
2 tablespoons olive oil.
500 grams potato, cubed small.
500 grams sweet potato, cubed small.
100 grams natural yoghurt.
Method
Cut the chicken into even bite sized pieces.
Heat the oil in a heavy based pan.
Add the onion and garlic, cook until softened.
Add the curry paste and fryuntil fragrant.
Add the chicken, stir to coat and seal well.
Add the stock, potato and sweet potato and bring to the boil.
Simmer uncovered for 30 minutes.
Serving
Serve over rice, add a dollop of the yoghurt on top of each serve.
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Topics: Chicken & Other Poultry | No Comments »
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