INFO:

Chinese Chicken Curry Potato Bake Take a Chinese Chicken Curry to another level with this Chinese Chicken Curry Potato Bake. Tender Chicken bathed in a rich curry sauce topped with golden aromatic potatoes. Serves 4 Ingredients 500g Chicken Breast or Thigh 2 Onions (Chopped) 150g Mushrooms 100g Peas 200g Chinese Curry Paste 400ml Boiling Water 2 Tbsp Light Soy Sauce 900g Potatoes 25g Butter (Melted) 1 Tsp Garlic Granules 1 Tsp Chinese Five Spice 1 Tsp Salt Method Begin by peeling, chopping and par boiling potatoes for around 10 minutes. Add Chinese curry paste or powder to a bowl and mix with boiling water until smooth, then set aside. Meanwhile, fry chicken on a medium high heat for 3-4 minutes to get colour, then add onion. Continue frying for a minute or two, then (this is optional) add mushrooms, stir frying for a couple of minutes. Then, add peas, and mix through. Add the curry sauce followed by a drop of soy sauce and mix through, bringing to a gentle simmer. And when the sauce has thickened, transfer everything to an ovenproof dish. When the potatoes are ready, add melted butter, garlic granules, five spice and salt, mixing until fully coated. Then evenly place the potatoes on top of the curry and place in a preheated oven at 180c (fan) for 40-45 minutes or until the potatoes are golden. And that’s it! Garnish with sliced spring onion and get stuck in!