|Sat Fat 9g|
Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.
Heat the oil in a large casserole dish or large frying pan with deep sides.
Add the onion, cinnamon and chilli and cook until the onions have softened.
Now add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes. Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.
400g Rooster or Maris Piper potatoes, cut into 2 ½ cm cubes
450g chicken breast, cut into chunks
2 red onions, roughly chopped
2tbsp ground nut oil
1 can reduced fat coconut milk
3tbsp massaman curry paste
5 kaffir lime leaves
1 cinnamon stick
1tbsp fish sauce
1 red chilli, de-seeded and chopped
50g unsalted peanuts to serve
Aromatic Iranian lamb & potato one pot
Flavoured with traditional cumin and pomegranate, enjoy this aromatic Iranian lamb & potato one pot - perfect for an exciting mid-week meal.
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food.
Don't let your leftovers go to waste. Try this delicious Roast Lunch Hash.