This chicken curry is an authentic family favourite, but thought we'd give the Finest* Venezia potatoes a try instead of regular baby new potatoes as part of the Tesco Finest* Orchard trial. Worked a treat!
Add whole spices (cardamom, cinnamon sticks, cloves, mustart seeds) to hot sunflower oil and fry for 5 minutes to release flavour.
Finely chop onion, garlic & chillis (with seeds if you like it hot!) and add these to the spices and oil until the onion softens and begins to brown.
Add diced chicken thighs and all the other powdered spices (tumeric, garam masala) and cook till the chicken seals (turns white).
Peel, dice & par-boil the potatoes in another pan for 10 mins. Add the potatoes to the chicken & stir well.
Add all the other ingredients (coconut milk, spinach, okra, fresh coriander), stir well and leave in the pressure cooker for approx. 30 mins.
Include chilli seeds if you like it hot.
You can use chicken breasts if you prefer rather than thighs, but I find that the thighs stay juicier.
For best results, cook in a pressure cooker.
You can use plain yoghurt or 2 tins of chopped tomatoes instead of coconut milk for a different taste.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.