Easiest Way to Make ��️ Tasty Hearty Chicken and Potato Curry Recipes 🍮 by Julia Child

Steps Making Recipes Hearty Chicken and Potato Curry using 22 ingredients and 7 steps

Hearty Chicken and Potato Curry. - - If you are like loads of us, you already know that you have to be eating more healthy. Nonetheless, making a positive change in your consuming habits doesn't mean that you would be able to't make your favourite recipes anymore. With the renewed curiosity in wholesome cooking and consuming, there are plenty of new and fascinating ways to adapt your time-tested recipes to make them better for you- and you can do it with out sacrificing a bit of flavor. It would not matter why you're altering your consuming habits- for your well being or your appearance- making adjustments does not imply giving up all your favourite meals.

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

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..

Hearty Chicken and Potato Curry -