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Hearty Chicken and Potato Curry
Hearty Chicken and Potato Curry

Before you jump to Hearty Chicken and Potato Curry recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to hearty chicken and potato curry recipe. To make hearty chicken and potato curry you only need 22 ingredients and 7 steps. Here is how you do it.

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