- Heat the oil in a large non-stick pan over low heat. Sauté onions until golden.
- Increase the heat slightly and add the chicken, cooking until browned, then stir in Shemin’s Curry Paste with a splash of water and cook for 1 minute.
- Add the chopped tomatoes and mix, then add the diced potatoes, cover, and simmer for 15 minutes until nearly cooked.
- Pour in the coconut milk, simmer uncovered for 5 more minutes.
- Add the thawed peas, season to taste.
- Finally, add the baby spinach and cover for 2 minutes until wilted.
- Mix everything, serve, and garnish with coriander.
Tips:
- While boneless chicken thighs are recommended for tenderness and flavour, you can use chicken breast if you prefer leaner meat.
- When browning the chicken, avoid overcrowding the pan. Cook in batches if necessary to achieve a nice sear.
- Dice the potatoes into uniform sizes for even cooking. Smaller pieces will cook faster, while larger chunks may require additional time.
- Chicken Aloo pairs wonderfully with steamed rice, Shemin’s naan bread, or chapatis. Add a squeeze of fresh lemon juice for a zesty twist.
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