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Before you jump to Hearty Chicken and Potato Curry recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Looking At The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to hearty chicken and potato curry recipe. To cook hearty chicken and potato curry you need 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hearty Chicken and Potato Curry:
- Provide 5 large chicken breasts, diced
- You need 1.25 Kg Maris piper potatoes, chopped
- Prepare 2 Large knobs of butter
- You need 2 tbsp olive oil
- Get 1 large onion, finely diced
- Provide 3-4 garlic cloves, chopped
- Take 3 tbsp fresh grated ginger
- Prepare 2 tbsp turmeric
- You need 2 tbsp hot chilli powder
- Prepare 2 tbsp hot paprika
- Get 1/2 tbsp ground cumin
- You need 1 Kg passata
- Take 800 ml coconut milk
- You need Small cup of water
- Take 3 red chillies
- Provide 1 lime, juiced
- Get Small bunch of coriander, roughly chopped
- You need 3 tbsp Greek yoghurt
- Prepare To serve
- Use Basmati rice
- Provide Naan bread (optional)
- Take Greek yoghurt (optional, but encouraged)
Instructions to make Hearty Chicken and Potato Curry:
- Start by adding the butter and oil together in a large saucepan, and stir until sizzling
- Add the onion, garlic, ginger and a pinch of salt, and stir on a medium-low heat, until the onions are soft and brown. Top tip: Freeze your ginger, and grate it while it’s frozen. This makes it easier to grate - as when it isn’t frozen it’s all stringy.
- Once the onions are brown, add the paprika, chilli powder, turmeric and cumin. Stir until it becomes a thick, almost paste like texture, then add a little drop of the water to de-glaze the pan. Stir until everything has become unstuck from the bottom of the saucepan.
- Add the chicken, and bring the heat to a medium-high, and cook until the meat is white all over.
- Add the potatoes then stir. Add the passata, coconut milk and chilli, then leave to simmer for around 45 mins, stirring occasionally, until the potatoes are soft.
- Add the lime and coriander, and stir. Once it’s finished, add the yoghurt to give the sauce a creamier texture.
- Serve with fluffy basmati rice and Greek yoghurt.
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