Recipe of Favorite Chicken and Potato Curry
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Chicken and Potato Curry is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Chicken and Potato Curry is something which I’ve loved my entire life. They are nice and they look wonderful.
Many issues can roughly influence the taste quality of Chicken and Potato Curry, starting from the type of elements, then the number of fresh ingredients, to how one can make and serve it. Don’t fear about getting ready delicious Chicken and Potato Curry at house, as a result of so long as you understand the tricks, this dish is usually a special deal with.
The number of servings that may be served to make Chicken and Potato Curry is 8 people. So be certain that this portion is sufficient to serve for your self and the one you love household.
Oh sure, just to add, the time needed to cook Chicken and Potato Curry is estimated to be around 1 hr.
So, this time, let’s strive it, let’s fluctuate Chicken and Potato Curry ourselves at dwelling. Staying with easy components, this dish can present benefits in helping to keep up the health of our bodies. You can make Chicken and Potato Curry using 22 materials type and 7 manufacturing steps. Here’s easy methods to make the dish.
Components and spices that should be Put together to make Chicken and Potato Curry:
- 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)
Steps to make to make Chicken and Potato Curry
- 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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