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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 Strength Raising Snack foods.

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You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

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

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