Sometimes there are those moments when you feel like curling up with a comforting dish of some sort…. Something that is indulgent and semi wicked like chicken on the bone with a gorgeously seared skin that beckons you to take bite after bite, probably skin first. Then, after a little while, you may look for more. Perhaps you might wish to dip the chicken in a rich and creamy sauce together with some roasted potatoes and then to balance it out with some light and fluffy grains of steamed rice to lap up some sauce even more….

Here is this dish…

In this Creamy Curry Chicken and Potatoes dish, I add a slightly modern twist by merging two styles into one…Asian ingredients with a more western approach to cooking.

There are many variations to Curry and most of us may associate the word with a spicy hot dish. But curry does not necessarily have to be spicy or even a laborious meal to prepare in the kitchen. With a few spices here and there I have created a simple saucy and tasty one pan dish that will leave you lapping for more, sauce especially!

The star ingredient to this dish is the aromatic curry leaf that looks like a slimmer version of a bay leaf. The curry leaf itself is not hot nor spicy but when added, imparts a slightly ‘nutty’ and ‘woody’ flavour that gives an overall roundness to the taste of this curry.

Serve the dish as one central meal and top it off with lots of fresh coriander. Serve with hot bowls of steamed rice and balance this out with some steamed greens such as French beans.

Try my Modern Day Chicken Curry and Potatoes recipe.