Creamy chicken and potato curry

Ingredients

·         8 chicken thighs

·         3 Tbsp. butter

·         1 large onion, finely chopped

·         2 cloves garlic, crushed

·         1 tsp. ginger, finely chopped or grated

·         1 tsp. ground cumin

·         2 tsp. ground coriander

·         ½ tsp. ground cinnamon

·         ½ tsp. ground nutmeg

·         1 tsp. turmeric

·         2 Tbsp. hot garam masala

·         3 large potatoes, cubed

·         500ml chicken stock

·         300ml cream

·         150ml milk mixed with 2 tsp. corn flour

·         Salt to taste

·         Fresh mint

Method

1. In a large saucepan/pot, brown the chicken and set aside.

2. In the same pot, melt the butter and fry the onions until soft and translucent.

3. Add the garlic and ginger and fry for another minute.

4. Add all the spices and allow frying until fragrant.

5. Add the chicken back to the pot and also add the diced potatoes.

6. Stir to coat in all the spices.

7. Pour in the chicken stock. The stock should just cover the chicken pieces.

8. Add 150ml cream and turn the heat down.

9. Cover and allow simmering gently for 20-25 minutes.

10. Check that the chicken and potatoes are cooked then add the rest of the cream and the milk mixture.

11. Allow bubbling until thickened and season to taste.

Serve with steamed rice and a good scattering of fresh mint.

Acknowledgement: Simply Delicious