Foodkit Recipe
Ray’s Chicken and Potato Curry
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Garlic Cloves | Peel and chop or slice finely |
| Ginger | Peel the ginger and finely chop |
| Green Chilli | Slice thinly. |
| Cumin Seeds | Toast in a dry pan until slightly darkened in colour and fragrant, approx 3-4 minutes |
| Fennel Seed | |
| Fenugreek | |
| Mustard Seeds | |
| Chicken Thigh (Boneless) | Skin Chicken thighs and slice into 4 across the grain of the meat |
| Ground Turmeric | |
| Potatoes | Peel potatoes and dice into 3cm cubes |
| Tomato Paste | |
| Coriander | Roughly Chop |
| Jasmine Rice | Rinse the rice under cold water, until the water runs clear. |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 10 mins | Heat the oil over moderate heat. Add the garlic, ginger, chillis, cumin, fennel, fenugreek and mustard seeds. Fry gently for 10 minutes without browning or until the onion is soft. |
|---|---|
| Step 2 3 mins | Add the chicken and turmeric to the pan and mix well. Fry this for 3 minutes. |
| Step 3 20 mins | To the pan, add the potatoes, tomato paste and 500ml of water. Bring to the boil, cover and let to boil gently for 15-20 minutes or until the potatoes are tender. |
| Step 4 5 mins | Put your rice in a saucepan and add 500ml of boiling water to the pan. Add a good pinch of salt to the pot and place the lid on top and bring to the boil. Let it boil for 8-10 minutes or until steam holes have formed on the top of the rice and the water is absorbed. Be careful to watch for the rice burning on the bottom of the saucepan. |
| Step 5 | Stir in the coriander. Taste, and season with salt to your preference. Serve with some rice. |
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