Potato and chicken curry

300g potatoes

1 x 15ml spoon oil or spray oil  

2 chicken breasts 

1 onion

1 x 15ml spoon medium madras curry powder

400g can chopped tomatoes

50ml water

For the raita:

150g reduced-fat natural yogurt

¼ cucumber

1 x 15ml spoon fresh mint

Weighing scales, sharp knife knife, chopping boards x2, saucepan with lid, colander, measuring spoons, frying pan, heat-resistant spoon, can opener, small mixing bowl, grater.

1. Prepare the ingredients:

• dice the potatoes;
• on a clean chopping board, cut the chicken into small pieces;
• peel and slice the onion;
• deseed and grate the cucumber;
• chop the mint.

2. Cook the potatoes in boiling water for 10 minutes, drain.

3. Meanwhile, heat the oil in a frying pan and fry the chicken and onion for 5 minutes until browned. Add the curry powder and cook for 1 minute.

4. Stir in the tomatoes and 50ml water, cover and simmer gently for 5 minutes. Stir in the cooked potatoes and cook for a further 5 minutes.

5. Meanwhile, stir all the raita ingredients together in a separate bowl and serve with the curry.

• Focus on fibre: serve with brown rice for a fibre boost. 
• Reduce food waste: Add a variety of leftover vegetables such as peppers, aubergine, courgette or spinach.
• Vegetarian alternative: Swap the chicken for lentils or beans such as chickpeas. Or check out our Bombay potato curry. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to dairy, avoid serving with raita. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?