Ingredients

The following ingredients have 4 Servings
  • C
  • h
  • i
  • c
  • k
  • e
  • n
  • ,
  • P
  • o
  • t
  • a
  • t
  • o

Instruction

  • <p>Combine the gram flour and salt and coat the potatoes in it lightly. Line a plate with a few sheets of kitchen paper.</p> <p>Pour the oil into a wok or heavy-based frying pan to a depth of 5cm and deep-fry the potatoes until golden brown. Make sure you don’t overcrowd the pan. Scoop out the potato chunks using a heatproof strainer or sieve and transfer to the kitchen paper.</p> <p>Heat the 6 tablespoons of oil in a large casserole dish set over a medium heat. Add the chopped onions and cook slowly, turning down the heat to low-medium and stirring every 4–5 minutes until softened and starting to colour lightly and become oily – this will take at least 15 minutes.</p> <p>Meanwhile, crush the garlic cloves and ginger to a paste using a pestle and mortar or blitz in a food processor. Once the onions are ready, add the crushed garlic and ginger and fry for a few minutes until fragrant.</p> <p>Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix. Add the spices, tomatoes and fish sauce and stir for a few minutes until the tomatoes have broken down slightly. Add the deep-fried potatoes with 80ml of water and mix well. Leave to cook over a low-medium heat for 15–20 minutes, uncovered.</p> <p>Serve with steamed rice, garnished with coriander leaves.</p> <p><em>Storage notes</em>: This curry can be stored in a container in the fridge for up to 4 days or frozen on the day of cooking for up to 3 months. Defrost carefully and reheat thoroughly before serving.</p>