'Traffic-light' Curry With Spicy Potatoes

Ok, you get red curries, green curries - my sister, Rabs, even had yellow curry the other day when we ate at Host in Liverpool before we went to see Kasabian. I call this my traffic-light curry because it's red, yellow and green. You'll get the picture.

Onions first, two of them finely sliced, and about 3 or 4 cloves of garlic, roughly chopped. Sweat them off in a splash of vegetable oil, a good pinch of sea salt, plenty of freshly ground black pepper, about a tablespoon of freshly ground coriander seeds (bashed up in a pestle and mortar) and about a teaspoon of turmeric - (the yellow/amber).

When the onions have softened, add your chicken. I use chicken legs, boned and cut into chunks. Increase the heat a little and seal the chicken. Next, add some chopped red chilli - as much as you fancy, this obviously gives you the red part, followed by a pint of hot chicken stock. Bring it to the boil then reduce the heat and simmer to reduce the stock while you get on with your potatoes.

Peel however many potatoes you want and boil them for 10 minutes in salted water. Heat some vegetable oil in a decent sized roasting dish at 240 degrees (gas mark 9). Drain the potatoes and run them under cold water to cool them enough to handle. Cut the potatoes into chunks, about an inch square and sprinkle over about a teaspoon or so each of ground cumin and paprika. When the oven is hot enough, take the roasting dish out and add the spuds. Give them a good toss and put the dish back in the oven for about 15 minutes.

When the stock in the chicken has reduced down to about a tablespoon, add in a good couple of tablespoons of natural yoghurt and the final colour - a handful of chopped coriander. Actually, I use parsley because The Missus doesn't like coriander. Use whatever you want.

Warm the yoghurt through then serve with the crisp spicy potatoes and a nice crisp white wine. We had a Gavi with this last time.

The Bloke