Serves 4<\/p>\n
Ingredients<\/strong><\/p>\n \u00bd Tsp Turmeric Method<\/strong><\/p>\n Cut the chicken into small pieces, put in a glass bowl, juice the lemon & pour over the chicken, add the turmeric then mix together, cover & refrigerate for at least 30 mins.
\n\u00bd Tsp mustard seeds
\n\u00bd Tsp Cumin seeds
\n\u00bd Tsp Ground Cumin
\n\u00bd Tsp Cinnamon
\n1Tbsp Hot Madras Curry Powder
\n1 Chilli, deseeded & finely chopped (s)
\n1 lemon. Juiced (s)
\n1 Onion, finely chopped (s)
\n2 Large Marie Piper potatoes (p)
\n3 Garlic cloves (s)
\n4cm Ginger, grated
\n100g Frozen peas (p)
\n400g Chopped tomatoes (s)
\n615g Skinless Chicken thighs (p)<\/p>\n
\nIn a frying pan, sprayed with frylight, add the seeds & heat until they \u201cpop\u201d, add the cumin, cinnamon, curry powder, stirring to prevent them burning.
\nAdd the garlic, ginger, chilli, onion, cook for a few minutes then add the chicken, tomatoes, mix & cook for 15 mins.
\nMeanwhile cut the potatoes into small cubes & cook for 5 mins then drain & add to the chicken, cover & turn the heat to low , simmer for 20 mins or until the chicken is cooked. Add the peas 5 mins before finishing.
\nServe with rice of your choice.<\/p>\n