Spicy potato curry

Name: Spicy potato curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 80 g Cashew nuts; 800 g baby potatoes; 100 g Sweet peas; 200 g Carrots; 350 g Chicken filet; 2 TABLESPOONS Oil; 2-3 TABLESPOONS Curry; 200 ml Vegetable broth; 1 can(s) (400 ml) Coconut milk; 8 Stem(s) Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

80 g Cashew nuts
800 g baby potatoes
100 g Sweet peas
200 g Carrots
350 g Chicken filet
2 TABLESPOONS Oil
2-3 TABLESPOONS Curry
200 ml Vegetable broth
1 can(s) (400 ml) Coconut milk
8 Stem(s) Coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Roast the seeds in a pan without fat while turning them golden brown. Drain on kitchen paper. Wash the potatoes and cook in boiling water for about 20 minutes
2
In the meantime, clean, wash and halve the sugar snap peas. Peel the carrots and cut into diagonal slices. Wash the meat, dab dry and cut into pieces. Heat the oil in a large deep frying pan. Fry the meat for 4-5 minutes while turning it. Sprinkle with curry. Roast briefly with. Deglaze with stock and coconut milk. Add the vegetables and simmer for 8-10 minutes, stirring occasionally
3
In the meantime, drain, quench and peel the potatoes. Finely chop the coriander, except for a few leaves for garnishing. Stir potatoes, chopped coriander and cashew nuts into the curry. Simmer for another 2 minutes. Season to taste with salt, pepper and curry. Arrange potato curry in bowls. Garnish with coriander leaves