Ingredients
500g baby potatoes
halved
2 tbsp vegetable oil
2 onions
peeled and sliced
120g Patak’s Korma paste
(1/2 jar)
500g chicken breast or boneless thigh
diced
2 cups water
200g green beans
topped and tailed
200ml pouring cream
rice
to serve
coriander
to garnish
Equipment
- 1 saucepan
- 1 frying pan
Instructions
- Place baby potatoes in a saucepan and bring to the boil. Simmer for 15 minutes until tender and drain.
- While the potatoes are cooking, add the oil to a frying pan and gently fry the onions for 3 minutes.
- Add the curry paste to the frying pan and cook a further 3 minutes to release the aromatics in the curry paste.
- Stir in the chicken pieces and fry until they are sealed. Add the water and green beans, bring to the boil and reduce the heat to simmer for 8-10 minutes.
- Just before you are ready to serve, add the cream and drained potatoes and bring back to the boil.
- Garnish with coriander just before serving with rice.
Notes
Tip
If you add a few pinches of salt to the onions they will not burn before they soften.
Variation
You can use thickened cream or even sour cream in this recipe instead of the pouring cream.
Variation
Pumpkin is also a nice addition to this recipe. I added in the potatoes and green beans to make it more of a complete meal.
