Ingredients

• 4 tbsp sunflower oil
• 4 chicken breasts
• skin on
• 4 medium potatoes
• cut into 2cm/1in cubes
• 2 onions
• peeled
• chopped
• then blended in a food processor to a paste
• 3 garlic cloves
• peeled
• finely grated
• 5cm/2in piece fresh ginger
• peeled and finely grated
• 1 tbsp ground turmeric
• 1 tbsp Madras curry powder
• 2 cinnamon sticks
• 175ml/6¼fl oz chicken stock
• 1 x 250ml/9fl oz carton coconut cream
• 1 x 400ml/14fl oz can coconut milk
• 250g/8¾oz peas
• 50g/1¾oz flaked almonds
• toasted
• handful chopped fresh coriander leaves

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat two tablespoons of the sunflower oil in a frying pan over a high heat. When the oil is almost smoking
• add the chicken breasts
• skin-side down. Fry for 2-3 minutes
• or until the skin is golden-brown
• then turn the chicken breasts over and fry for a further 2-3 minutes
• or until golden-brown all over.
• Transfer the chicken breasts to a roasting tray and roast in the oven for 10-12 minutes
• or until completely cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove from the roasting tray and set aside on a warm plate.
• Meanwhile
• boil the potato cubes in salted water for 10-15 minutes
• or until tender. Drain well and set aside.
• Heat the remaining two tablespoons of sunflower oil in a deep-sided pan over a medium heat. Add the blended onions and fry for 8-10 minutes
• stirring regularly and adding more oil as necessary to prevent the onions from sticking to the base of the pan.
• Add the garlic and ginger
• and continue to fry
• stirring frequently
• for 2-3 minutes.
• Add the turmeric
• curry powder and cinnamon sticks
• stir well and cook for a further 1-2 minutes
• or until the spices are fragrant.
• Pour in the stock
• coconut cream and coconut milk. Bring the mixture to a simmer. Simmer for 18-20 minutes
• or until the volume of liquid has reduced by about a half and the sauce has thickened.
• Add the cooked potato cubes and peas and return the curry mixture to the boil.
• To serve
• divide the curried potato and pea sauce equally among four serving bowls. Top each with one of the reserved chicken breasts. Sprinkle over the toasted almonds and coriander leaves.