For this recipe you can swap out chicken for diced beef/lamb/goat/venison or even or lamb chops - using meat with bones adds an amazing depth of flavour. If using red meat simmer for 30 minutes before adding the potatoes. You can try this in a pressure cooker or slow cooker too, just shorten or extend cooking times as appropriate. Tip: do not use chicken breast, it will end up quite dry.

Ingredients

1 whole chicken cut into pieces/1kg chicken thighs/drums/other meat option
1-2 teaspoons Sorpotel Curry Paste
2 tablespoons oil
2 medium onions - finely chopped
4 cloves of garlic and equal amount of ginger, peeled and crushed
1 can of chopped tomatoes
2 tablespoons of Tomato Paste or Puree
1 cup of water or stock
200g potatoes peeled and diced
Large handful of chopped silverbeet or spinach (frozen is fine too)
1-2 teaspoons of salt
chopped coriander (optional) 1/2 can coconut milk

Method
Remove skin/excess fat from your chosen meat and marinate by coating in the curry paste. Cover and leave overnight, or for at least 2 hours, in the refrigerator.

Heat oil in saucepan. Add onions and fry on a low-medium heat for 5 to 10 minutes. (DO NOT RUSH THIS STEP). Add garlic and ginger and the marinated meat and brown for 5 minutes. Add chopped tomatoes, salt, water or stock, and tomato paste. Bring to the boil and simmer for 20 minutes. Add the spinach and potatoes and simmer until the potatoes are cooked. You can add some coconut milk if you find it too spicy!

Top with some freshly chopped coriander and serve with steamed rice, pilau rice or naan.