Peter Sidwell's Quick Kitchen Chicken Curry Episode 4
1 tbsp oil
1 tbsp curry paste
4 chicken thighs
1 tin chickpeas
2 sweet potatoes
400g tinned tomatoes
1 tsp dried mint
2 tbsp yoghurt
Cook your rice based on 1 part rice to 2 parts water, cook on a medium heat until the water is absorbed.
Pre heat an oven proof dish that you can put on the hob.
Add a splash of olive oil on a medium heat.
Score the chicken thighs 3 times on each joint and place into pan with the oil.
Cook until golden and crisp.
Season with salt and pepper for a good foundation of flavour
Add the curry paste and spread it onto the chicken thighs.
Add the chopped onion and sweet potatoes and scatter around the chicken so that it is still in direct contact with the pan as we want a golden crispy skin.
Add in the chickpeas.
Sprinkle in the dried mint.
When the chicken skin is golden and crisp, turn over and add the tinned tomatoes and 400ml of water, you can just fill up your empty tomato tin.
Put the lid onto the pan and put in a pre heated oven 160c for 45 minutes.
Serve the chicken curry with the USA rice, raw baby spinach and I like to finish with a good spoonful of yogurt