A delicious potato curry recipe featuring chicken, potatoes, and a blend of spices. This versatile dish can easily be made vegan by substituting cream with oat milk and butter with oil.
1: Heat olive oil in a large pot over medium heat.
2: Add chicken and cook until browned.
3: Stir in potatoes, carrot, garlic, and spices (salt, lemon pepper, turmeric, curry, harissa, onion powder, paprika, chili flakes).
4: Add coconut milk and chicken stock, stirring to combine.
5: Simmer for about 20 minutes or until potatoes are tender.
6: For the slurry, mix cornstarch with water and add to the pot to thicken the sauce. Cook for an additional 5 minutes.
7: If making vegan, substitute cream with oat milk and replace butter with oil before serving.
