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Thai Red Chicken Curry & Bombay Potatoes

I think I’ve probably said it before but my lot aren’t massive lovers of the brown chicken meat, so when there’s a few of us I buy a couple of chooks. The problem is there’s always so much waste. 

Normally I just use it for stock but lately I’ve really started to feel more concerned by food waste and so I thought if I could disguise it in a nice spicy curry, then it would be a win win situation. My lot loved it and said it was really tasty. 

This is the same curry that I make with butternut squash, I just roast the butternut squash and some onions off in place of the chicken. 
1 large cooked chicken, skinned and chopped into bite size pieces.
Half a pot/jar of thai red curry paste
1 can of coconut milk
1 large red onion thinly sliced
2 tsp turmeric 
1 cup of chicken stock
1pinch of chili flakes
1/2 tsp mustard seeds
1 grated garlic clove
400g cooked potatoes 
1 cup of basmati
2 cups of water

Start by placing the chicken in a large bowl and add the thai red curry paste, give a good stir and leave to macerate for at least an hour.

Next in large pan add 3-4 tbsp of oil and add half the mustard seeds, fry over a hot heat until they start to pop, add the garlic, 1 tsp of turmeric, chili flakes and the rest of the mustard seed. Heat quickly, stir and add the cooked potatoes, toss and pop into a preheated oven for 25 mins.


Now back to the chicken, heat a little oil in a large sautĂ©ing pan, add the chicken a cup of chicken stock and the coconut milk heat over a low heat for about 20 mins. 

Place your rice in a saucepan add the water, cook for 10 mins, turn off the heat and cover leave until all the water has been absorbed.

Serve with poppadoms and a good mango chutney.