Hearty Chicken and Potato Curry
Hearty Chicken and Potato Curry

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Alright, don’t linger, let’s plan this hearty chicken and potato curry formula with 22 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 7 tips. You should devote a while on this, so the resulting food could be perfect.

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