Chicken curry and rice

What you need

• Chicken Thighs: about 230 g per adult

Onion, curry spices, tomatoes, potatoes, rice

Method

1. 1Fry a chopped onion, garlic and ginger until soft, add 2 tablespoons of curry spices and fry for a minute.
2. 2Add the chicken thighs and turn to coat, then add chopped tomatoes, potato cubes and a cup of water or stock.
3. 3Cover and simmer for 35–40 minutes until the chicken is tender and cooked through (74 °C) and the potatoes are soft.
4. 4Serve with rice.