Potato and chicken curry


300g salad potatoes e.g. Charlotte

1 x 15ml spoon rapeseed oil

2 small chicken breasts (approx. 250g)

1 onion, (approx. 150g)

1 x 15ml spoon medium madras curry powder

400g can chopped tomatoes

50ml water


For the raita:

150g tub fat-free natural yogurt

¼ cucumber

1 x 15ml spoon fresh mint


Scales, knife, chopping board, saucepan with lid, colander, measuring spoons, frying pan with lid, wooden spoon, can opener, small mixing bowl, grater.


1. Prepare the ingredients:

    • dice the potatoes;
    • cut the chicken into small pieces;
    • peel and slice the onion;
    • deseed and grate the cucumber;
    • chop the mint.

2. Cook the potatoes in boiling water for 10 minutes, drain.

3. Meanwhile, heat the oil in a frying pan and fry the chicken and onion for 5 minutes until browned. Add the curry powder and cook for 1 minute.

4. Stir in the tomatoes and 50ml water, cover and simmer gently for 5 minutes. Stir in the cooked potatoes and cook for a further 5 minutes.

5. Meanwhile, stir all the raita ingredients together and serve with the curry.

Top tips:

  • Add a variety of different vegetables such as sliced okra, aubergine or spinach.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Melt, simmer and boil
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Fry & Sauté
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Mix, Stir & Combine

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