- 4 tbsp sunflower oil
- 4 chicken breasts, skin on
- 4 medium potatoes, cut into 2cm/1in cubes
- 2 onions, peeled, chopped, then blended in a food processor to a paste
- 3 garlic cloves, peeled, finely grated
- 5cm/2in piece fresh ginger, peeled and finely grated
- 1 tbsp ground turmeric
- 1 tbsp Madras curry powder
- 2 cinnamon sticks
- 175ml/6¼fl oz chicken stock
- 1 x 250ml/9fl oz carton coconut cream
- 1 x 400ml/14fl oz can coconut milk
- 250g/8¾oz peas
- 50g/1¾oz flaked almonds, toasted
- handful chopped fresh coriander leaves
- Preheat the oven to 200C/400F/Gas 6.
- Heat two tablespoons of the sunflower oil in a frying pan over a high heat. When the oil is almost smoking, add the chicken breasts, skin-side down. Fry for 2-3 minutes, or until the skin is golden-brown, then turn the chicken breasts over and fry for a further 2-3 minutes, or until golden-brown all over.
- Transfer the chicken breasts to a roasting tray and roast in the oven for 10-12 minutes, or until completely cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove from the roasting tray and set aside on a warm plate.
- Meanwhile, boil the potato cubes in salted water for 10-15 minutes, or until tender. Drain well and set aside.
- Heat the remaining two tablespoons of sunflower oil in a deep-sided pan over a medium heat. Add the blended onions and fry for 8-10 minutes, stirring regularly and adding more oil as necessary to prevent the onions from sticking to the base of the pan.
- Add the garlic and ginger, and continue to fry, stirring frequently, for 2-3 minutes.
- Add the turmeric, curry powder and cinnamon sticks, stir well and cook for a further 1-2 minutes, or until the spices are fragrant.
- Pour in the stock, coconut cream and coconut milk. Bring the mixture to a simmer. Simmer for 18-20 minutes, or until the volume of liquid has reduced by about a half and the sauce has thickened.
- Add the cooked potato cubes and peas and return the curry mixture to the boil.
- To serve, divide the curried potato and pea sauce equally among four serving bowls. Top each with one of the reserved chicken breasts. Sprinkle over the toasted almonds and coriander leaves.