Alan Coxon's chicken & potato curry

Food archeologist Alan Coxon devised this recipe - perfect for a chicken curry at the weekend

Prep time: 10 mins

Cook time: 40 mins

Serves: 4

What you need:

• 1kg Maris Piper potatoes, cut into 2cm pieces
• 50ml oil + 1 tbsp
• 50g butter
• 8 skinless chicken thigh fillets
• 2 tbsp hot curry powder
• 1 onion, chopped
• 600ml chicken stock
• 3 cloves garlic, crushed
• Zest and juice of 1 lemon
• To serve: chopped coriander

What you do:

1. Preheat the oven to 200oC, gas mark 6.
2. Boil the potatoes for 5 minutes, then drain.  Heat the 50ml oil and butter in a roasting tray and fry the potatoes for 10 minutes turning occasionally until golden.
3. Meanwhile, mix the chicken and curry powder together until evenly coated.  Heat the 1 tbsp oil and fry the chicken for 5 minutes turning once half way.  Add the onion and fry for 3 minutes.  Stir in the stock, garlic, lemon zest and juice, bring to the boil and simmer for 15 minutes.  Transfer to a serving dish and top with the potatoes.  Bake for 15 minutes until golden.
4. Sprinkle with chopped coriander to serve.

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