Weekend Foodie: Chicken and potato curry for a warming winter supper

Sat, 08 Nov, 2025 - 06:57

There’s nothing like a curry to warm the cockles on a cold night. As the season of mists and mellow fruitfulness has morphed into the winter of our discontent – to steal a phrase from Shakespeare to describe the weather situation - we’ve already experienced rain, wind and fog on the meteorological menu. Time for a culinary menu to warm us all up!

My main this week is based on the Indian Saag Aloo, a simple curry of potatoes and spinach cooked in fragrant spices. To bulk this out, I’ve added chunks of chicken fillet and bathed the whole lot in coconut milk so it’s a substantial bowlful. Adding baby potatoes means this is a meal in itself. You don’t even need rice with it. Serve Naan bread and poppadoms on the side with some fruity mango chutney to offset the spices.

I always find that gloomy days are the best days to bake. It’s a soothing thing to do when the weather is making you not want to venture outside. This weekend’s dessert is a simple baked sponge topped with a tangy lemon and lime glaze, just right to cleanse the palate after the curry.

SPUDS AND CHICKEN CURRY

Ingredients (Serves 4)

500g pack skinless chicken breast fillets, diced
2 shallots, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 fat finger of fresh root ginger, grated
2 tbsp medium curry paste
Pinch of dried red chilli flakes (optional)
100g cherry tomatoes, halved
100g green beans, topped, tailed and halved
400g cooked baby potatoes, halved
Sea salt and freshly ground black pepper
Good squeeze of lemon juice
2 handfuls of baby spinach leaves, rinsed and shaken dry

Method

Heat oil in a pan and fry chicken pieces to seal all over.
Add shallots, garlic and ginger and cook till softened.
Add curry paste and chilli flakes and stir to mix well into the ingredients. Cook for two minutes, stirring.
Add tomatoes and green beans, and pour over the coconut milk.
Bring to bubbling, then simmer gently covered, for 10 minutes.
Add cooked potatoes and continue simmering for a further 10 minutes or until everything is piping hot.
Season with salt and freshly ground black pepper and a squeeze of lemon juice. Add spinach to wilt.
Serve in warmed bowls with naan bread, mango chutney and poppadoms.

GLAZED CITRUS SPONGE

Ingredients (Serves 4-6)

225g plain flour
2 tsp baking powder
225g butter, softened
225g sugar
4 fresh free-range medium eggs, beaten
Finely grated zest of 1 lemon
1 lime
Few drops of milk (as necessary)

For the glaze:

75g caster sugar
Juice of 2 medium lemons
Juice of a lime

Method

Sift flour with baking powder. Set aside.
Beat butter and sugar till lightly and fluffy.
Gradually add beaten eggs, a little at a time, with alternate spoons of flour mix.
When all the eggs are incorporated, fold in the zests and the remaining flour mix.
Add a few drops of milk to make a soft dropping consistency.
Spoon into a lined and buttered non-stick cake tin and tap to remove any air bubbles.
Bake in a pre-heated oven Gas 4 375F 180C for about 35 minutes, or until risen and golden and a skewer inserted in the centre comes out clean.
While the cake is baking, make the citrus glaze. Mix sugar with lemon and lime juices and reserve.
When the cake is cooked, remove from oven and prick all over with a skewer.
While the cake is still hot, pour over the citrus glaze.
Leave to cool slightly, then turn out and serve warm in slices with a dollop of thick clotted cream or vanilla ice cream on the side.

THE WEEKEND GARGLE

A recent discovery in bargain wines is the easy-drinking Aresti Estate Selection Merlot 2024, from the vineyards of Valle de Curico in Chile. This lusciously fruited wine has a juicy berry aroma, and a deep purple-red colour in the glass. It’s a medium-bodied red wine that is adaptable to drinking on its own or with food. It works well with this curry, as the fruit balances the spicy tones of the dish. It also works well with other chicken dishes, pasta and some cheeses. Great news then, that it’s on offer at Supervalu stores at just €7.00 a bottle, until 11/11/25. This is one to stock up on as Christmas approaches, perfect as a crowd pleaser for casual gatherings.

RECEIPT
Mains

Chicken breast fillets 500g pack: €5.79

Shallots 300g: 49c

Garlic net x 3pce: €1.19

Fresh root ginger 100g: 55c

Balti spice paste 283g: €3.25

Cherry tomatoes x 250g: €1.09

Green beans x 220g: €1.19

Coconut milk x 400g can: €1.85

Baby potatoes x 1kg: €1.39

Baby spinach x 200g: €1.39

Lemon: 55c