Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:15min › Ready in:20min
Heat the oil in a large non-stick frying pan, add the onion and fry for 2 minutes until soft. Add the potatoes, garlic, cumin and chilli and cook for a further minute, stirring.
Add the chicken, tinned tomatoes, then half fill the tin with water and add this to the pan. Bring the mixture to the boil then simmer uncovered for 14 minutes until the potatoes are tender and the sauce thickened slightly.
Stir in the coriander and season to taste. Serve in bowls with green beans.
I'm not really sure what but I definitely felt like this meal was missing something?! Just tasted quite plain and the potatoes took a lot longer to soften than 14 minutes and added a bit of extra boiling water as it was drying up, maybe that got rid of a lot of flavour. I had it with garlic bread and that did compliment it. - 27 Jul 2015