Chicken and Potato Curry

Ingredients

3 Table Spoon Curry powder
1/2 Table Spoon Curry Paste
2 Table Spoon Ground Cumin
4 Table Spoon tomato puree
2 Table Spoon dry white Wine
250mls chicken stock
2 Table Spoon Mango Chutney
1 clove garlic crushed
2 onions cut into eighths
10 new baby potatoes halved
1 Table Spoon finely chopped fresh coriander
2 chicken breast fillets cut into 2cm cubes
440g canned tomatoes untrained and mashed


Chicken and Potato Curry Method

Steam potatoes until just tender then set aside to cool. In a large saucepan place the onions, garlic, curry paste and 1 tablespoon of juice from the tomatoes and cook for 2 minutes or until onion is soft. In a bowl combine the tomatoes, stock, wine, chutney, curry powder, cumin and tomato puree then stir into the onion mixture and cook over medium heat for 3 minutes. Add the chicken and potatoes and cook over low heat for 5 minutes or until chicken is tender. Serve the Chicken and Potato Curry over a bed of rice and sprinkled with coriander.