Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, hearty chicken and potato curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This is a great chicken dish with rice or rotti! Its easy to make, just make sure your chicken is bone-in, as this adds flavour!! Try it today and let me.
Hearty Chicken and Potato Curry is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Hearty Chicken and Potato Curry is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook hearty chicken and potato curry using 22 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Hearty Chicken and Potato Curry:
- Prepare 5 large chicken breasts, diced
- Make ready 1.25 Kg Maris piper potatoes, chopped
- Get 2 Large knobs of butter
- Prepare 2 tbsp olive oil
- Prepare 1 large onion, finely diced
- Make ready 3-4 garlic cloves, chopped
- Take 3 tbsp fresh grated ginger
- Make ready 2 tbsp turmeric
- Make ready 2 tbsp hot chilli powder
- Make ready 2 tbsp hot paprika
- Prepare 1/2 tbsp ground cumin
- Make ready 1 Kg passata
- Make ready 800 ml coconut milk
- Make ready Small cup of water
- Get 3 red chillies
- Make ready 1 lime, juiced
- Get Small bunch of coriander, roughly chopped
- Get 3 tbsp Greek yoghurt
- Get To serve
- Prepare Basmati rice
- Make ready Naan bread (optional)
- Prepare Greek yoghurt (optional, but encouraged)
It's comforting, hearty, and perfect for this cooler This everyday chicken curry is so unassuming. It's a super simple dish that just so happens to be capable of warming you to. Tender chicken and potatoes cook in a simple curry sauce for incredible flavor! All the flavors of a delicious and hearty Indian curry made start-to-finish in the Instant Pot!
Instructions to make Hearty 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.
I have been working on an Instant Pot Indian-style curry recipe for a long time! Hearty veal, lentil and vegetable soup with green olive salsa. This easy chicken curry can be made on the weekend and then it's ready to go during your busy week. - by Chantal Walsh. A hearty Indian spiced chicken stew, with potatoes in a spicy tomato and cream sauce. Perfect served with yogurt and naan bread.
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