Tanzanian Chicken and Potato Curry
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Ingredients
- 800 g bone-in chicken thighs
- 300 g potatoes
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 1.5 tsp curry powder
- 300 g ripe plum tomatoes
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 36.4 g
- Carbohydrate
- 21 g
- of which sugars
- 7.2 g
- Fat
- 31.3 g
- of which saturates
- 7.5 g
- Fibre
- 4.2 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 2
Stir in the garlic, ginger and curry powder and cook for 2 minutes, then add the chopped tomatoes and cook for 5 minutes.
- 3
Peel and cube the potatoes, then add to the pot with the chicken and 300ml water.
- 4
Cover and simmer for 35 minutes, turning the chicken once, until cooked through with no pink remaining and the potatoes are tender.
- 5
Season to taste and serve.
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