Ingredients:
- chicken thighs 6 (or 4 big chicken legs); diced (and deboned – skin ON
- 1 large potato diced
- 6 tomatoes
- 2 onions
- 12 mushrooms quartered (half a pack ish)
- tomato paste 3 tsp
- curry powder 1TBS
- stock 1 pint
- coconut milk 1/2 can (6 fl. oz)
Methods:
- Fry potatoes for 5 mins, remove to a small pan, add a small amount of stock to barely cover – simmer in medium heat
- Place chicken, skin side down into the oil from frying the potatoes and cook on high/medium heat – till skin browns (takes about 7 mins?)
- spoon off excess oil, and turn chicken so skin side faces upwards
- pour just enough stock into the pan so only the chicken meat is submersed in the stock i.e. the crispy skin is not soaked in stock – and lies just about the stock level – simmer for 10 min, (can add the potatoes and rest of potato stock if any left)
- remove chicken and potatoes from pan, and add tomatoes, tomato paste, curry, mushroom, onions and any remaining stock – simmer till sauce thickens – roughly about 10 mins
- stir in coconut milk and return potatoes and chicken – heat for 5 mins
