- 2 Tbs olive oil
- 1 lb chicken breast cut into 1-inch cubes
- 2-3 cloves garlic, minced or smashed
- 1 tsp ginger, microplaned (optional)
- 3 Tbs Patak’s Curry Paste
- 1 medium onion, sliced
- 2 medium tomatoes, chopped or 1 cup canned diced tomatoes
- 3 medium boiling potatoes or red potatoes scrubbed and diced large (peeling is optional)
- 2 Tbs fresh cilantro, chopped
- 2 Tbs plain yogurt (optional)
- 1/3 cup water
- crushed black pepper
- salt, to taste
- pinch of sugar
Directions
- Heat the oil in a pan and sauté the onions, garlic and ginger for 2-3 minutes until translucent. Add the chicken and sauté for 2-3 minutes to seal the meat.
- Add the curry paste and stir well. Sauté for 2 minutes. Add the water and combine well.
- Add the potatoes and sauté for 3-5 minutes.
- Stir in the chopped tomatoes and bring to a boil, cover and simmer on low for 30 minutes or until the chicken is tender and the potatoes have cooked through (add more water if necessary to keep the sauce saucy). Check and stir occasionally, adjusting heat to continue simmering.
- Stir in the black pepper, yogurt, sugar and cilantro.
- Taste and adjust if required, adding more paste, salt, pepper.
Serves 4
Note: You can also boil the cut potatoes separately until they’re almost cooked through. Add them after Step 3 and the whole dish has cooked for 15 minutes or so. Then add drained potatoes and cook for another 5-10 minutes. Might seem like more work but the potatoes get a little messier this way and add to the character of the dish. 🙂