Chicken Pea and Potato Curry

Ingredients (serves 4)

• 1 1/2 tbs olive oil
• 4 chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 2cm-piece fresh ginger, peeled, finely chopped
• 1 1/4 tsp Keen’s Traditional Curry Powder
• 1 1/4 tsp ground turmeric
• 1/4-1/2 tsp chilli powder
• 2 large Red Rascal potatoes, cut into 3cm pieces
• 400ml can light coconut milk
• 120g (3/4 cup) frozen peas
• Steamed rice, to serve
• Light sour cream, to serve

Method

1. Heat half the oil in a large saucepan or deep frying pan over medium-high heat. Cook half the chicken for 3-4 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
2. Heat the remaining oil in the pan. Cook the onion, garlic and ginger, stirring, for 2 minutes or until soft. Add the curry powder, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.
3. Add the chicken, potato and coconut milk. Bring to a simmer. Reduce heat to medium. Cook for 30 minutes or until the potato is tender. Stir in the peas and cook for a further 2 minutes. Serve with rice and sour cream.