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Main course · West African

Nigerian Chicken Curry with Potatoes and Carrots

45 min Serves 4 ~679 kcal/serving ~£8.00 (£2.00/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 700 g chicken thigh fillets
  • 400 g potatoes
  • 2 carrots
  • 1 onion
  • 1 green pepper
  • 1 tbsp curry powder
  • 1 tsp dried thyme
  • 2 tbsp cornflour
  • 600 ml gluten-free chicken stock
  • 2 tbsp vegetable oil
  • 300 g long-grain rice

Nutrition (per serving)

Calories
679 kcal
Protein
43.9 g
Carbohydrate
85.1 g
of which sugars
6.5 g
Fat
16.1 g
of which saturates
2.9 g
Fibre
6.2 g
Salt
1.57 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cut the chicken into bite-size pieces and toss with 1 tsp of the curry powder and a pinch of salt.

  2. 2

    Heat the vegetable oil in a large pan over a medium-high heat and brown the chicken for 5 minutes. Add the chopped onion and cook for 3 minutes, then stir in the remaining curry powder and the thyme for 1 minute.

  3. 3

    Add the potatoes, peeled and cut into 2cm cubes, the carrots in rounds and the chicken stock. Cover and simmer for 15 minutes until the potatoes are just tender.

  4. 4

    Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

  5. 5

    Add the diced green pepper to the curry. Mix the cornflour with 3 tbsp cold water, stir it in and simmer for 3-4 minutes until the sauce is thick and glossy and no pink remains in the chicken. Season with salt.

  6. 6

    Serve the curry straight away over the rice, and cool any leftover rice quickly. Add sliced scotch bonnet at the table for anyone who wants heat.

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