Hearty Chicken and Potato Curry.
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Alright, don't linger, let's practice this hearty chicken and potato curry menu with 22 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 7 tips. You should commit a while on this, so the resulting food could be perfect.
Composition of Hearty Chicken and Potato Curry:
- Require 5 large chicken breasts, diced.
- Give 1.25 Kg - Maris piper potatoes, chopped.
- You need 2 of Large knobs of butter.
- Give 2 tbsp of olive oil.
- Provide 1 large onion, finely diced.
- Prepare 3-4 - garlic cloves, chopped.
- Give 3 tbsp for fresh grated ginger.
- Need 2 tbsp for turmeric.
- Require 2 tbsp for hot chilli powder.
- You need 2 tbsp of hot paprika.
- Give 1/2 tbsp of ground cumin.
- Need 1 Kg - passata.
- Need 800 ml coconut milk.
- Give Small cup of water.
- Prepare 3 for red chillies.
- Give 1 for lime, juiced.
- Need - Small bunch of coriander, roughly chopped.
- Give 3 tbsp - Greek yoghurt.
- Give - To serve.
- You need for Basmati rice.
- Give of Naan bread (optional).
- Need Greek yoghurt (optional, but encouraged).
Hearty Chicken and Potato Curry start cooking:
- 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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