Hearty Chicken and Potato Curry
Hearty Chicken and Potato Curry

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Hearty Chicken and Potato Curry is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Hearty Chicken and Potato Curry is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook hearty chicken and potato curry using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients needed to serve Hearty Chicken and Potato Curry:

  1. 5 large chicken breasts, diced
  2. 1.25 Kg Maris piper potatoes, chopped
  3. 2 Large knobs of butter
  4. 2 tbsp olive oil
  5. 1 large onion, finely diced
  6. 3-4 garlic cloves, chopped
  7. 3 tbsp fresh grated ginger
  8. 2 tbsp turmeric
  9. 2 tbsp hot chilli powder
  10. 2 tbsp hot paprika
  11. 1/2 tbsp ground cumin
  12. 1 Kg passata
  13. 800 ml coconut milk
  14. Small cup of water
  15. 3 red chillies
  16. 1 lime, juiced
  17. Small bunch of coriander, roughly chopped
  18. 3 tbsp Greek yoghurt
  19. To serve
  20. Basmati rice
  21. Naan bread (optional)
  22. Greek yoghurt (optional, but encouraged)

Directions to make Hearty Chicken and Potato Curry:

  1. Start by adding the butter and oil together in a large saucepan, and stir until sizzling
  2. 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.
  3. 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.
  4. Add the chicken, and bring the heat to a medium-high, and cook until the meat is white all over.
  5. 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.
  6. Add the lime and coriander, and stir. Once it’s finished, add the yoghurt to give the sauce a creamier texture.
  7. Serve with fluffy basmati rice and Greek yoghurt.

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