Chicken, Potato and Coconut Curry

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.