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Seared Chicken, Tomato Curry Sauce

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Chicken and potatoes. As weeknight meals go, it’s pretty basic, but that’s exactly what most people’s cupboards are filled with right now – the basics. Swap out chicken with your protein of choice, swap out potatoes with rice if that’s all you have – this recipe’s all about the spicy curry sauce that goes with it. Don’t skimp on the spices and try and use everything in the recipe below – there’s nothing you can’t pick up from a Tesco or Sainsbury’s (on your government-approved trip for essentials) and you’ll re-use them. It’s a great sauce which’ll be mopped up by whatever bed of carbs you serve it on, or alternatively a chunk of crusty bread. More things to say:

  • It’s easy– Cook some potatoes, cook some chicken, make a sauce. The potatoes take the longest, so get them on while you go about your other business.
  • Alter depending on your carbs – We served our chicken and sauce with potatoes, and it was relatively thick – a little thicker than a paste. If serving with rice, add a little chicken stock to the paste to loosen it up.
  • Make too much of the sauce and use it again – We’ve done this and would recommend. The sauce can be used as a serving accompaniment, marinade, dip – the possibilities are many. It’s a very tasty sauce.

NOTES

Be sure to crush your potatoes when they come out of the oven! They’ll suck up all the liquid from the sauce and chicken and be very lovely.

Keeva Eats Seared Chicken Tomato Curry Sauce
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Seared Chicken, Tomato Curry Sauce

Servings 2

Ingredients

Chicken

  • 1 tbsp Olive Oil
  • 1 tsp Ground Coriander
  • 1 tsp Smoked Paprika
  • Pinch Salt
  • Pinch Pepper
  • 2 Chicken Breasts

Potatoes

  • 450 g New Potatoes
  • 2 tbsp Olive Oil
  • Pinch Salt
  • Pinch Black Pepper
  • 1 tbsp Smoked Paprika

Tomato Curry Sauce

  • 1 tbsp Olive Oil
  • 1 White Onion
  • 5 Garlic Cloves
  • 1 knob Peeled Ginger
  • 2 tbsp Tomato Paste
  • 2 tsp Garam Masala
  • 2 tsp Ground Cumin
  • 2 tsp Ground Turmeric
  • 1/2 tsp Ground Coriander
  • 2 tsp Cayenne Pepper
  • 3/4 tsp Ground Cardamom
  • 1 can Tinned Tomatoes
  • 150 ml Chicken Stock

Instructions

  • Preheat oven to 200C. Parboil potatoes until tender, 10-12 mins, then drain. Transfer potatoes to a baking tray, drizzle with olive oil, a pinch of salt and pepper, and paprika. Roast for 25 minutes or until golden and crispy.
  • Chop up onion, garlic and ginger and add to a pot and cook on medium until soft, around 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cardamom and cook until tomato paste darkens, around 5 minutes. Add tinned tomatoes and stir to combine. Add chicken stock – adjust amount depending on how thick you want your sauce to be. Reduce heat to low until ready to plate.
  • Heat 1 tbsp of olive oil in an ovenproof pan over very high heat. Season chicken breasts with salt, pepper, coriander and paprika and make sure chicken is evenly coated. When pan is smoking, place chicken in and leave untouched for 1.5 minutes, then flip and cook for 1.5 mins on the other side. When 3 minutes is up, place pan in oven for 9 minutes. The potatoes should nearly be finished – cover either potatoes/chicken until the other has finished cooking.
  • When potatoes are cooked, remove from oven and press down firmly with a potato masher to crush. Serve chicken on top of potatoes with curry sauce.

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