Ingredients:
- chicken – 4 large legs or 6 thighs, diced (can be deboned)
- 2 potatoes cubed
- 2 onions chopped
- 2 tomatoes diced
- black olives – small handful
- curry powder 1 TBS
- tomato paste 2 tsp
- tumeric 2 tsp
- chicken stock 8 oz
- coconut milk 6 oz (half can)
Method:
preheat oven to 160.
- fry potatoes in oil for 5 mins, remove potatoes
- sprinkle salt onto chicken then fry in same oil till brown
- return potatoes and add stock, boil for 10 mins
- remove chicken and potatoes, add tomatoes, onions, olives, curry powder, tomato paste, tumeric – simmer for 10 mins till thickens
- stir in coconut milk, return chicken and potatoes, add salt to taste
- heat in oven for 20 – 30 mins till turn golden on top.
