2 tablespoons vegetable oil
500 grams boneless chicken thighs, skin off
350 grams waxy potatoes, diced into 2 cm cubes
1 large onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon black mustard seeds
1 long red chilli, finely sliced
1 teaspoon ground turmeric
1 teaspoon ground garam masala
1½ cups chicken stock
½ cup coconut cream
sea salt and freshly ground pepper
juice 1 lime
extra coconut cream for serving
small handful fresh coriander, chopped
shaved coconut, roasted
Heat the oil in a large sauté pan. Cut the chicken into 2 cm wide strips and season with salt and pepper.
Cook until lightly golden then remove from the pan and set aside. The chicken won’t be fully cooked.
Add the potatoes to the pan, season with salt then cover and cook for 5 minutes. Add the onion, garlic, ginger, mustard seeds, chilli, turmeric and garam masala and cook for 2 minutes. Add the stock, season then cover and cook for 10 minutes or until the potatoes are just tender. Uncover and add the chicken with any resting juices and the coconut cream. Simmer for 5 minutes until the chicken and potatoes are fully cooked through.
Transfer to a serving bowl and add the lime juice. Drizzle with extra coconut cream, roasted shaved coconut and coriander. Serve with hot cooked rice.
Also can be served with the Coriander and Spring Onion Flatbreads.