So you could be making ready Hearty Chicken and Potato Curry recipes for your family but this tips may be useful.
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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 only need 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Hearty Chicken and Potato Curry:
- You need 5 large chicken breasts, diced
- Use 1.25 Kg Maris piper potatoes, chopped
- Get 2 Large knobs of butter
- Provide 2 tbsp olive oil
- Use 1 large onion, finely diced
- Take 3-4 garlic cloves, chopped
- Prepare 3 tbsp fresh grated ginger
- Get 2 tbsp turmeric
- Provide 2 tbsp hot chilli powder
- Get 2 tbsp hot paprika
- Take 1/2 tbsp ground cumin
- Provide 1 Kg passata
- Get 800 ml coconut milk
- Take Small cup of water
- Take 3 red chillies
- Take 1 lime, juiced
- Take Small bunch of coriander, roughly chopped
- Get 3 tbsp Greek yoghurt
- Use To serve
- Provide Basmati rice
- Take Naan bread (optional)
- Prepare 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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