Hearty Chicken and Potato Curry.
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Composition for Hearty Chicken and Potato Curry:
- Provide 5 for large chicken breasts, diced.
- You need 1.25 Kg of Maris piper potatoes, chopped.
- Give 2 Large knobs of butter.
- Give 2 tbsp of olive oil.
- Provide 1 - large onion, finely diced.
- You need 3-4 garlic cloves, chopped.
- Provide 3 tbsp of fresh grated ginger.
- Prepare 2 tbsp - turmeric.
- Provide 2 tbsp of hot chilli powder.
- Need 2 tbsp of hot paprika.
- Prepare 1/2 tbsp ground cumin.
- Prepare 1 Kg for passata.
- Give 800 ml - coconut milk.
- Require for Small cup of water.
- Need 3 - red chillies.
- Prepare 1 for lime, juiced.
- Prepare - Small bunch of coriander, roughly chopped.
- Require 3 tbsp - Greek yoghurt.
- You need - To serve.
- You need of Basmati rice.
- Give of Naan bread (optional).
- Give for Greek yoghurt (optional, but encouraged).
Hearty Chicken and Potato Curry making:
- 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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