Steps
- 1
Heat the olive oil and oil or lard in a saucepan or wok.
- 2
Add the onion, and fry until soft and translucent, about 3-4 minutes. Add the garlic and allow another minute of cooking.
- 3
Add the chicken pieces, skin side down and add 2 teaspoons of Curry powder. Add the dried chilli and season with salt. Allow to fry for 3-5 minutes then stir.
- 4
Add the carrot and green pepper and allow to fry for a further few minutes. Add the wine and cook for 5 minutes
- 5
Add the chicken stock and cook for a further 5 minutes.
- 6
Add 3 more teaspoons of Curry powder, coriander powder and the coconut milk. Cover the pan with a lid and allow to simmer over a low heat for 35-40 minutes. Add the potatoes in 25 to 30 minutes before turning the heat off.
- 7
Serve with basmati rice.
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