Ingredients
600ml Water
750g Chicken thighs
2 tbsp Sunflower Oil
1 Large Onion peeled and sliced
2 Cloves of Garlic peeled and crushed
1 Red Chilli deseeded and finely chopped
400g White Potatoes, peeled and diced
3 tbsp Medium Curry Powder
Juice of half a Lemon
200g pot Natural Yogurt
3 Tomatoes, quartered
400g Basmati Rice
1/2 tsp Ground Tumeric
75g Frozen Peas
Directions
Heat 1 tbsp of the oil in a large pan and fry the chicken for about 5 mins
Add 600ml water, bring to boil, cover and cook for 40 minutes.
Remove from the pan with a slotted spoon, and set aside till cool enough to handle
Strain the cooking liquid through a fine sieve and use as your stock
Remove skin from thighs and carefully pull the cooked chicken off the bones, discard the bones
Heat the remaining oil in a large pan, add the onion, garlic, and chilli, and cook stirring over a medium heat until the onions begin to take a colour
Add cooked chicken, diced potatoes and curry powder, and cook stirring for another 5 minutes
stirring occassionally. Stir in the yogusrt and tomatoes, and heat through for 5 minutes.
While the curry cooks, put rice into a jug add 1 1/2 times the amount of water, then pour into a pan
Add the tumeric and fozen peas. Bring to the boil, reduce heat and cover
Cook with lid on about 10 - 15mins
Fluff up rice with a fork and serve with the curry
