Pakistan Chicken and Potato Curry

This is a really lovely tasty and pretty easy Pakistan curry that my Dad taught me how to make! If you can get your hands on the spice mix for it, it's really simple to make. If not I've listed all the spices you need to make a very similar mix below!

SERVES 2

45 MINS 

INGREDIENTS

1 Onion

2 Cloves Garlic

1tsp Ginger Paste (or a thumb-sized piece of fresh ginger, peeled)

500g Passata

250g Diced Chicken Breast (or 2 chicken breasts cut into chunks)

1tsp Achar Gosht Curry Spice mix (or alternative below)

1 Chicken stock cube

1 Potato

Rice to serve

This is the spice mix we use for this curry. It's quite hard to find my Dad gets it from an Asda sometimes but it's not always in stock. You might be able to find it on markets or specialilst Asian supermarkets and I'm sure you'll be able to find it somewhere on the internet to order but if you can't here's my alternative ingredients for it:

1tsp Cumin Powder

1tsp Coriander Powder

1/4tsp Chilli Powder

1/4tsp Cinnamon

1/2tsp All Spice

1/2tsp Salt

1/2tsp Black Pepper

These are the basic ingredients that you might have in your spice cupboard. There are a few more spices that go into the actual packet mix but this will give you a pretty similar taste. Just use a teaspoon of the mix and save the rest for another time. If you're missing one or two of the spices don't worry too much it'll still make a tasty curry!

METHOD

-Roughly peel and chop your onion, garlic and ginger if you're using fresh ginger and put into a food processor (If you don't have a processor don't worry just chop everything finely)

- Add your passata and blend until its a smooth sauce

- Add your sauce to a pan and heat on a medium flame for 10-15 minutes.

- While that's heating peel and cut your potato into small chunks, add to a pan and season with salt.

- Cover with water and bring to a boil. Cook these until they're tender (about 20 minutes)

- Once your sauce has cooked for the 10-15 minutes add your chicken stock cube and spice mix and stir in.

- Now add your diced chicken.

- Stir in so all the chicken is covered in sauce. Bring to the boil then reduce to a simmer (don't boil your chicken it'll go tough). Cover and leave to cook for 15 minutes.

- Drain your potatoes once they're cooked and add them to the sauce after the chicken has cooked for 15 minutes.

- Leave to cook for about 2-3 minutes just so the potatoes get coated in the sauce and can absorb the flavours a bit.

-Serve with rice, naan and whatever else you love with curry!

*Add a sprinkling of fresh coriander at the end to add extra flavour and a bit more colour to your dish!*

Enjoy!