Fiery potato & pea koko curry with roast chicken breast
So this was hot, hot, hot but ever so delicious!
If you want to have a milder taste & appreciate the peas more, just add less chilli
This is a tasty recipe but one for special occasions due to the amount of ingredients.
It takes 40min from start to finish, 30 minutes for the breast and in the meantime, with a few hacks, you get the potatoes on the way.
See the ingredients below the calories are for 100g of potato pea curry
Add 130g breast of chicken (roast in the oven for 30 minutes)[PER PERSON]
with below 400kcal per portion, this is the perfect dish to serve to your friends on a dinner party
FOR THE POTATO & PEA CURRY
Use two microwave bags to cook the miniature potatoes (7 min)
In a microwavable tupperware put 200g of peas and 50ml of water, cook for 5min
Once ready set aside.
In a large frying pan, with some depth (5cm circa), add onions and chopped garlic, plus all the spices.
Cook off in light fry oil making sure you don’t burn the onion but they get a lovely yellow colour.
Measure out 300ml of Koko coconut milk and 50ml alpro soya single cream.
Add the potatoes, halved to the onion and spices, then add the milk and cream.
Stir carefully and let the potatoes absorb the lovely milk and spices.
It will take around 10 minutes to reduce the milk on medium heat.
Add the peas, slice the chicken & serve!
Would be extra fab with coriander and a slice of lime.
To take the edge off the heat, a tablespoon of 0% fat natural yogurt would be a dream for extra creaminess.
A B S O L U T E L Y D E L I C I O U S