Ingredients

• 1 medium chicken
• prefereably free-range
• jointed into 8 pieces
• 3 tbsp curry powder
• mild or hot
• depending on taste
• 2–3 tbsp vegetable oil
• 2 medium onions
• sliced
• 2–3 garlic cloves
• finely sliced
• 2 medium waxy potatoes
• chopped into 2cm/¾in cubes
• 2 red chillies
• seeds removed and finely chopped
• 2 tbsp garam masala
• 600ml/20fl oz chicken stock
• 3–4 spring onions
• chopped to garnish

Directions

• Rub the skin of the chicken pieces with 2 tablespoons of the curry powder
• wrap well with cling film and leave to absorb overnight in the fridge.
• Heat 2 tablespoons of the oil in a pan with a lid
• and fry the chicken over a medium heat
• turning regularly until well browned all over. Remove the chicken from the pan and set aside.
• Add a little more of the oil to the pan if needed
• lower the heat and fry the onions
• garlic
• potatoes and red chillies until the onions have softened.
• Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder
• and the garam masala
• then mix well to combine. Add enough of the chicken stock to just cover the chicken
• put the lid on and bring to the boil.
• Once boiling
• reduce the heat and simmer gently for 30-40 minutes
• or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked
• remove one of the larger pieces to a plate and pierce with a skewer – if cooked
• the juices will run clear. If the juices remain pink
• the chicken needs to be cooked for longer.
• Once cooked
• sprinkle with chopped spring onions and serve the curry with boiled rice or roti.