Creamy Chicken and Potato Curry

This is a pleasant aromatic curry dish with creamy texture to enjoy on chilly evenings.

Ingredients serve 4

3 tbls butter

1 finely chopped brown onion

4 cubed chicken thighs (500g)

1 tsp ginger, finely chopped or grated

1 tsp minced garlic

½ tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

½ tsp ground nutmeg

1 tsp turmeric

1 tbls garam masala

250 ml chicken stock

½ tsp salt

½ tsp black ground pepper

2 cubed potatoes (350g)

150 ml cream

100 ml milk mixed with 2 tsp cornflour

Method

Place butter in a pot over medium heat, cook the chicken and set aside. Add onions to the pot and cook for approx. 5 minutes. Add ginger, garlic, cumin, coriander, cinnamon, nutmeg, turmeric and garam masala, cook for 1 minute while stirring. Add chicken, chicken stock, salt, pepper and potatoes and bring to the boil. Add cream and milk mixed with cornflour. Simmer covered for approx. 40 minutes. Serve in a bowl with freshly chopped coriander or parsley leaves.

Note: This dish can also be served with boiled rice and freshly chopped mint leaves.